Are you ready to make freezer meals? Hopefully this will help you get organized. Click on the link below and it will take you to a website called mediafire. Look for the link that says click here to start download link. You will then be taken to a pdf file that includes:
1. A freezer meal list
2. A grocery shopping list
Simply write in the meals you want to prepare, then complete your shopping list. Be specific and include how many cups of cheese, sour cream, cans of cream of chicken soup etc. (you get the idea). Soon you will have a simple grocery list of all the ingredients you need to make freezer meals. It is so easy, helpful, and oh did I say you can save a lot of money.
http://www.mediafire.com/?ihinm4neb3q
Friday, September 11, 2009
Thursday, September 10, 2009
Bean and Beef Mixture (for flour tortillas or tostada shell)
2 cans refried beans
1 can green chili sauce
1 can cream of chicken or cream of mushroom
1/2 cube cream cheese
shredded beef
Combine all ingredients in crockpot. You can freeze mixture in ziplock bag.
On cooking day: Thaw and heat mixture. Serve on tortillas or tostado shells with cheese and salsa.
1 can green chili sauce
1 can cream of chicken or cream of mushroom
1/2 cube cream cheese
shredded beef
Combine all ingredients in crockpot. You can freeze mixture in ziplock bag.
On cooking day: Thaw and heat mixture. Serve on tortillas or tostado shells with cheese and salsa.
Beef with Sweet Peppers
1 boneless beef chuck roast (2 lbs), cut into 1/4 inch strips
2 T olive or vegetable oil
1 large onion, cut into wedges
1 medium green pepper, julienned
1 medium sweet red pepper, julienned
3 garlic cloves, minced
2 T butter
1 can (14 oz) stewed tomatoes
1 T dried basil
1 t sugar
1 t garlic salt
1/4 t pepper
Hot cooked rice
In a large skillet, cook beef in oil until browned, about 4 minutes; drain. Remove and set aside.
In same skillet, saute onion, peppers, and garlic in butter until crisp-tender.
Add tomatoes and seasonings; mix well. Return meat to pan, bring to boil. Reduce heat; cover and simmer for 35 minutes or until meat is tender. Let cool and put in Ziplock bag. Freeze
On Cooking day: Thaw and heat. Serve over rice.
2 T olive or vegetable oil
1 large onion, cut into wedges
1 medium green pepper, julienned
1 medium sweet red pepper, julienned
3 garlic cloves, minced
2 T butter
1 can (14 oz) stewed tomatoes
1 T dried basil
1 t sugar
1 t garlic salt
1/4 t pepper
Hot cooked rice
In a large skillet, cook beef in oil until browned, about 4 minutes; drain. Remove and set aside.
In same skillet, saute onion, peppers, and garlic in butter until crisp-tender.
Add tomatoes and seasonings; mix well. Return meat to pan, bring to boil. Reduce heat; cover and simmer for 35 minutes or until meat is tender. Let cool and put in Ziplock bag. Freeze
On Cooking day: Thaw and heat. Serve over rice.
Cheeseburger and Fries Casserole
2 lbs lean ground beef
1 can cream soup
1 can cheddar cheese soup
1 pkg (20oz) frozen crinkle-cut french fries
In a skillet, brown the beef, drain. Stir in soups. Pour into baking dish. Arrange french fries on top. Freeze.
On cooking day: Thaw, bake uncovered at 350 for 50 min, or until fries are golden brown.
1 can cream soup
1 can cheddar cheese soup
1 pkg (20oz) frozen crinkle-cut french fries
In a skillet, brown the beef, drain. Stir in soups. Pour into baking dish. Arrange french fries on top. Freeze.
On cooking day: Thaw, bake uncovered at 350 for 50 min, or until fries are golden brown.
Chicken Alfredo--Easy
1 lb cooked chicken (cubed)
1 jar favorite alfredo sauce
Noodles
Combine chicken and alfredo sauce and serve over hot noodles. You can freeze the chicken alfredo mixture in a ziplock bag and then thaw and heat over stove.
1 jar favorite alfredo sauce
Noodles
Combine chicken and alfredo sauce and serve over hot noodles. You can freeze the chicken alfredo mixture in a ziplock bag and then thaw and heat over stove.
Hawaiian Haystacks
1 lb cooked chicken
1 can cream of chicken
1 can chicken broth
1 C sour cream
Mix together above ingredients. Serve over rice with favorite toppings (cheese, pineapple, onions, coconut, slivered almonds, celery, chinese chow mein noodles)
1 can cream of chicken
1 can chicken broth
1 C sour cream
Mix together above ingredients. Serve over rice with favorite toppings (cheese, pineapple, onions, coconut, slivered almonds, celery, chinese chow mein noodles)
Chicken Parmesan
1/2 cup nonfat Italian dressing
24 ounces boneless skinless chicken breast halves
1 cup grated parmesan cheese
2/3 cup seasoned bread crumbs
1 teaspoon paprika
1 teaspoon sugar
1 teaspoon kosher salt
1 teaspoon black pepper
2 cups store-bought marinara sauce
Directions
Spray one 9x13 dish with nonstick cooking spray. Pour the Italian dressing in a bowl and add chicken. Marinate in refrigerator for at least 2 hours. Meanwhile, mix Parmesan, bread crumbs, paprika, sugar, salt and pepper. Spread the marinara sauce in bottom of prepared baking dish. Dredge the marinated chicken in the bread crumb mixture. Place 6 chicken breasts in prepared dish and sprinkle equally with the remaining bread crumb mixture. Preheat oven to 350. Bake, uncovered, for 1 hour or until internal tmeperature of the chicken reaches 165. You may freeze before baking by covering with plastic wrap and heavy-duty foil. Freeze up to 3 months. Thaw in refrigerator before cooking as directed above.
24 ounces boneless skinless chicken breast halves
1 cup grated parmesan cheese
2/3 cup seasoned bread crumbs
1 teaspoon paprika
1 teaspoon sugar
1 teaspoon kosher salt
1 teaspoon black pepper
2 cups store-bought marinara sauce
Directions
Spray one 9x13 dish with nonstick cooking spray. Pour the Italian dressing in a bowl and add chicken. Marinate in refrigerator for at least 2 hours. Meanwhile, mix Parmesan, bread crumbs, paprika, sugar, salt and pepper. Spread the marinara sauce in bottom of prepared baking dish. Dredge the marinated chicken in the bread crumb mixture. Place 6 chicken breasts in prepared dish and sprinkle equally with the remaining bread crumb mixture. Preheat oven to 350. Bake, uncovered, for 1 hour or until internal tmeperature of the chicken reaches 165. You may freeze before baking by covering with plastic wrap and heavy-duty foil. Freeze up to 3 months. Thaw in refrigerator before cooking as directed above.
Tater Tot Casserole
1 32 oz bag frozen tater tots
3 C cubed cooked chicken
1 can cream of chicken soup
1 C sour cream
1/2 C mayo
2 C grated cheddar cheese
Put tater tots in 9x13 dish, top with chicken. Mix soup, sour cream and mayo well. Stir in cheese and spread over tots and chicken. Freeze.
Cooking Day: thaw and cook on 350 for 30 min.
3 C cubed cooked chicken
1 can cream of chicken soup
1 C sour cream
1/2 C mayo
2 C grated cheddar cheese
Put tater tots in 9x13 dish, top with chicken. Mix soup, sour cream and mayo well. Stir in cheese and spread over tots and chicken. Freeze.
Cooking Day: thaw and cook on 350 for 30 min.
Creamy Italian Chicken
3 C chopped cooked chicken
1 C shredded Parmesan cheese
1 can cream of mushroom
1 10 oz jar of alfredo sauce
1 small can sliced mushrooms, drained
1/2 C slivered almonds
1/2 C chicken broth
1/4 t ground pepper
7 oz vermicelli cooked
Stir togehter chicken, 1/2 C Parmesan cheese, and next 7 ingredients, stir in pasta. Spoon mixture into baking dish. Sprinkle with remaining cheese. Freeze
Cooking day: Thaw and cook on 350 for 30 min.
1 C shredded Parmesan cheese
1 can cream of mushroom
1 10 oz jar of alfredo sauce
1 small can sliced mushrooms, drained
1/2 C slivered almonds
1/2 C chicken broth
1/4 t ground pepper
7 oz vermicelli cooked
Stir togehter chicken, 1/2 C Parmesan cheese, and next 7 ingredients, stir in pasta. Spoon mixture into baking dish. Sprinkle with remaining cheese. Freeze
Cooking day: Thaw and cook on 350 for 30 min.
Chicken Divan
2 cups cooked, cubed chicken
Fresh or frozen broccoli
2 cups cooked rice
2 cups shredded cheese
Sauce:
2 cans cream of chicken soup
1 cup mayonnaise
1 teaspoon lemon juice
½ - 1 teaspoon curry powder
In a 9 x 13 spread cooked rice on bottom. Layer chicken on rice then broccoli. Pour sauce on top then sprinkle with cheese. Cover with tin foil ( if you spray the tin foil with pam spray before covering it, the cheese will not stick to it when baking).
Day of cooking, defrost then bake 350 for 30-40 mins.
Fresh or frozen broccoli
2 cups cooked rice
2 cups shredded cheese
Sauce:
2 cans cream of chicken soup
1 cup mayonnaise
1 teaspoon lemon juice
½ - 1 teaspoon curry powder
In a 9 x 13 spread cooked rice on bottom. Layer chicken on rice then broccoli. Pour sauce on top then sprinkle with cheese. Cover with tin foil ( if you spray the tin foil with pam spray before covering it, the cheese will not stick to it when baking).
Day of cooking, defrost then bake 350 for 30-40 mins.
Bacon Wrapped Garlic Chicken
4 oz. cream cheese
1 tsp minced garlic
1 tsp dried basil leaves
1/8 tsp black pepper
12 chicken strips (chicken breast cut into strips)
1 package bacon
1 tbsp butter or margarine
In a bowl, combine cream cheese, garlic, basil and pepper. Set aside.
On a cooking sheet, place a piece of wax paper, then place six chicken strips on it. Top each piece with an even amount of the cream cheese mixture, then top with another chicken strip. Carefully wrap strips of bacon around each piece... you can use either one or two pieces, depending if you are watching your calories!
Flash freeze in the freezer. As soon as they are frozen, store in a ziploc freezer bag. If you will be leaving them in the freezer for more than a few weeks, wrap each individually in freezer wrap before placing in freezer bag.
On cooking day, thaw in refrigerator. In a large skillet, melt 1 tbsp butter or margarine, then add chicken. Cook for three minutes on medium then using tongs flip each piece over. Reduce heat to low, cover skillet and cook for 8 minutes or until the chicken is no longer pink. Serve.
1 tsp minced garlic
1 tsp dried basil leaves
1/8 tsp black pepper
12 chicken strips (chicken breast cut into strips)
1 package bacon
1 tbsp butter or margarine
In a bowl, combine cream cheese, garlic, basil and pepper. Set aside.
On a cooking sheet, place a piece of wax paper, then place six chicken strips on it. Top each piece with an even amount of the cream cheese mixture, then top with another chicken strip. Carefully wrap strips of bacon around each piece... you can use either one or two pieces, depending if you are watching your calories!
Flash freeze in the freezer. As soon as they are frozen, store in a ziploc freezer bag. If you will be leaving them in the freezer for more than a few weeks, wrap each individually in freezer wrap before placing in freezer bag.
On cooking day, thaw in refrigerator. In a large skillet, melt 1 tbsp butter or margarine, then add chicken. Cook for three minutes on medium then using tongs flip each piece over. Reduce heat to low, cover skillet and cook for 8 minutes or until the chicken is no longer pink. Serve.
Brocolli-Chicken Casserole
8 oz egg noodles, cooked
1-2 C broccoli
1 C cooked chicken
2 cans cream of chicken
1/2 C mayo
1/2 c sour cream
1/2 can cheddar cheese soup
1 t lemon juice
Mix together; put in 9x13 pan; sprinkle on top with buttered crumbs. Bake at 375 until heated through
1-2 C broccoli
1 C cooked chicken
2 cans cream of chicken
1/2 C mayo
1/2 c sour cream
1/2 can cheddar cheese soup
1 t lemon juice
Mix together; put in 9x13 pan; sprinkle on top with buttered crumbs. Bake at 375 until heated through
Chicken and Broccoli Lasagna
Sauce:
4 T butter
4T flour
2 C milk
1 C chicken broth
3 eggs
1/2 C Parmesan cheese
1/2 t salt
pinch of nutmeg and ground red pepper
Lasagna noodles
2 T butter
1 C chopped onion
1 t minced garlic
1 1/2 C diced chicken
1 bag frozen broccoli cuts
1/4 C parsley
1 lb mozzarella, sliced thin
1/4 C parmesan cheese
Sauce: Melt butter, stir in flour. Add milk, whisk until smooth. Stir in broth. Cook, stirring constantly, until thick. Beat eggs in separate bowl, add small amount of sauce; then combine egg mix with all sauce. Stir in cheese and seasonings.
Cook noodles.
Saute chicken in butter with onion and garlic. Stir in broccoli, cook 5 min. until tender.
Add seasonings.
Layer in 9X13 pan; sauce, mozzarella, noodles, chicken. Repeat. Finish with cheese. Freeze
Bake 350 for 50 min, until bubbly.
4 T butter
4T flour
2 C milk
1 C chicken broth
3 eggs
1/2 C Parmesan cheese
1/2 t salt
pinch of nutmeg and ground red pepper
Lasagna noodles
2 T butter
1 C chopped onion
1 t minced garlic
1 1/2 C diced chicken
1 bag frozen broccoli cuts
1/4 C parsley
1 lb mozzarella, sliced thin
1/4 C parmesan cheese
Sauce: Melt butter, stir in flour. Add milk, whisk until smooth. Stir in broth. Cook, stirring constantly, until thick. Beat eggs in separate bowl, add small amount of sauce; then combine egg mix with all sauce. Stir in cheese and seasonings.
Cook noodles.
Saute chicken in butter with onion and garlic. Stir in broccoli, cook 5 min. until tender.
Add seasonings.
Layer in 9X13 pan; sauce, mozzarella, noodles, chicken. Repeat. Finish with cheese. Freeze
Bake 350 for 50 min, until bubbly.
Calzones
Batch of pizza dough (can buy pre-made dough in most grocery stores where they make fresh pizza)
cornmeal for sprinkling
1 C ricotta cheese
1 egg beaten
1/4 C grated Parmesan cheese
1 C cubed mozzarella cheese
1 1/2 T minced parsley
1/8 t salt
20-28 slices pepperoni
Mix all filling ingredients except pepperoni in a medium bowl.
When dough is ready, punch it down and form into 4 equal balls. On a lightly floured surface, roll or pat each ball into 6" circles
Place 1/4 of the filling on each half of each dough circle. keeping a 1 inch border free. Place 5-6 slices of pepperoni in each calzone.
Dampen the dough edges with water. Fold the dough semicircle over the filling and seal the edges by pinching them together. Place the completed calzones on an ungreased baking sheet sprinkled with cornmeal.
Bake for 12-15 minutes, until golden
If you don't plan on eating the calzones right away, let the calzones cool and store them individually in small resealable plastic bags. Package the smaller bags in a large resealable freezer bag. Label and store in freezer. To serve: thaw the calzones and heat calzones in 400 degree oven for 15-18 minutes. Serve with pizza sauce.
cornmeal for sprinkling
1 C ricotta cheese
1 egg beaten
1/4 C grated Parmesan cheese
1 C cubed mozzarella cheese
1 1/2 T minced parsley
1/8 t salt
20-28 slices pepperoni
Mix all filling ingredients except pepperoni in a medium bowl.
When dough is ready, punch it down and form into 4 equal balls. On a lightly floured surface, roll or pat each ball into 6" circles
Place 1/4 of the filling on each half of each dough circle. keeping a 1 inch border free. Place 5-6 slices of pepperoni in each calzone.
Dampen the dough edges with water. Fold the dough semicircle over the filling and seal the edges by pinching them together. Place the completed calzones on an ungreased baking sheet sprinkled with cornmeal.
Bake for 12-15 minutes, until golden
If you don't plan on eating the calzones right away, let the calzones cool and store them individually in small resealable plastic bags. Package the smaller bags in a large resealable freezer bag. Label and store in freezer. To serve: thaw the calzones and heat calzones in 400 degree oven for 15-18 minutes. Serve with pizza sauce.
Mexi Beef Casserole
1 pound ground beef
1 15oz can sweet corn, drained
1 C mild, chunky salsa
1/4 C sliced black olives
1 pkg egg noodles
1 15oz can black beans, drained and rinsed
1/4 C taco sauce
1 pkg taco seasoning mix
1/2 C tomato sauce
Brown meat until fully cooked. Drain grease. In a bowl, combine all ingredients then pour in a 9X13 pan. (You don't have to cook noodles if you are freezing). Freeze.
On cooking day, thaw completely in fridge. Cook in oven at 325 for 30-45 min.
1 15oz can sweet corn, drained
1 C mild, chunky salsa
1/4 C sliced black olives
1 pkg egg noodles
1 15oz can black beans, drained and rinsed
1/4 C taco sauce
1 pkg taco seasoning mix
1/2 C tomato sauce
Brown meat until fully cooked. Drain grease. In a bowl, combine all ingredients then pour in a 9X13 pan. (You don't have to cook noodles if you are freezing). Freeze.
On cooking day, thaw completely in fridge. Cook in oven at 325 for 30-45 min.
Beef Noodle Supreme
2 lbs ground meat
4 T margarine
2 cloves garlic, minced
2 t salt
2 t sugar
4 8oz cans tomato sauce
2 8oz pkg cream cheese
2 C sour cream
12 green onions, including green part, chopped
2 8oz pkg. noodles
2 C cheddar cheese, grated
In a skillet, brown meat in margarine. Add garlic, salt, sugar and tomato sauce for 10 minutes. Soften and blend thououghly cream cheese and sour cream and set aside. Boil noodles until tender; drain. In baking dishe, layer noodles, cheese mixture and meat sauce. Repeat layers. Sprinkle cheese on top. Cook at 350 for 30 minutes.
To freeze-skip the baking step and freeze unbaked. Unthaw and then cook.
4 T margarine
2 cloves garlic, minced
2 t salt
2 t sugar
4 8oz cans tomato sauce
2 8oz pkg cream cheese
2 C sour cream
12 green onions, including green part, chopped
2 8oz pkg. noodles
2 C cheddar cheese, grated
In a skillet, brown meat in margarine. Add garlic, salt, sugar and tomato sauce for 10 minutes. Soften and blend thououghly cream cheese and sour cream and set aside. Boil noodles until tender; drain. In baking dishe, layer noodles, cheese mixture and meat sauce. Repeat layers. Sprinkle cheese on top. Cook at 350 for 30 minutes.
To freeze-skip the baking step and freeze unbaked. Unthaw and then cook.
Tuesday, September 8, 2009
Stacked Green Chili Enchiladas
1 ½ pounds chicken
shredded 12 corn tortillas
4 cups shredded cheese (Colby/Jack)
1 large can Macyo’s green chili enchilada sauce
Add a small amount of green chili sauce in the bottom of 9x13 freezer pan. Lay 4 tortillas down, then about 1 cup shredded chicken, 1 cup cheese, and 1 cup sauce. Repeat this (tortillas, chicken, cheese and sauce 3 more times).
Cover and freeze.
On cooking day defrost, bake 350 for 20 minutes or until cheese has melted
shredded 12 corn tortillas
4 cups shredded cheese (Colby/Jack)
1 large can Macyo’s green chili enchilada sauce
Add a small amount of green chili sauce in the bottom of 9x13 freezer pan. Lay 4 tortillas down, then about 1 cup shredded chicken, 1 cup cheese, and 1 cup sauce. Repeat this (tortillas, chicken, cheese and sauce 3 more times).
Cover and freeze.
On cooking day defrost, bake 350 for 20 minutes or until cheese has melted
Pineapple Chicken
1/4 cup butter/margarine
1 green pepper, sliced
1/3 cup flour
1 cup milk
1 cup chicken broth
1 1/2 lbs cooked chicken, diced
1 12oz can pineapple chunks, drained
Heat butter in skillet and stir fry peppers for 5 minutes. Remove peppers but leave remaining melted butter in skillet. Add flour to skillet, stirring until mixed. In a bowl combine milk and chicken broth, then slowly add to skillet, stirring well so the sauce lump free. Heat over medium heat until thick but smooth. Add cooked green peppers, then add chicken and pineapple. Add salt and pepper as desired. Cool then freeze.
On cooking day:
Thaw then heat in saucepan or skillet until heated through. Serve with rice or noodles.
1 green pepper, sliced
1/3 cup flour
1 cup milk
1 cup chicken broth
1 1/2 lbs cooked chicken, diced
1 12oz can pineapple chunks, drained
Heat butter in skillet and stir fry peppers for 5 minutes. Remove peppers but leave remaining melted butter in skillet. Add flour to skillet, stirring until mixed. In a bowl combine milk and chicken broth, then slowly add to skillet, stirring well so the sauce lump free. Heat over medium heat until thick but smooth. Add cooked green peppers, then add chicken and pineapple. Add salt and pepper as desired. Cool then freeze.
On cooking day:
Thaw then heat in saucepan or skillet until heated through. Serve with rice or noodles.
Tex Mex Chicken Soup
2 14-oz cans chicken broth
1 15-oz can Great Northern Beans (rinsed & drained)
1 4-oz can green chillies, chopped
1 red onion, chopped
1/2 tsp minced garlic
2 tsp dried oregano
1 tsp ground cumin
3 cups cooked chicken, chopped
1 cup frozen corn
Spray a large soup pot lightly with non-stick cooking spray. Saute garlic and onion until onion is translucent. Add beans, chilies, oregano, cumin and broth, stir and bring to a boil. Reduce heat, cover and simmer for 15 minutes. Add chicken and corn and simmer for 15 minutes, or until soup is heated throughout. Can serve some now if desired, or freeze entire batch of soup.
To freeze: Allow to cool, then pour into labeled freezer containers and freeze.
To serve: Remove & defrost. Put soup in soup pot and heat over low heat. You can also cook from frozen, but be aware it will take longer.
1 15-oz can Great Northern Beans (rinsed & drained)
1 4-oz can green chillies, chopped
1 red onion, chopped
1/2 tsp minced garlic
2 tsp dried oregano
1 tsp ground cumin
3 cups cooked chicken, chopped
1 cup frozen corn
Spray a large soup pot lightly with non-stick cooking spray. Saute garlic and onion until onion is translucent. Add beans, chilies, oregano, cumin and broth, stir and bring to a boil. Reduce heat, cover and simmer for 15 minutes. Add chicken and corn and simmer for 15 minutes, or until soup is heated throughout. Can serve some now if desired, or freeze entire batch of soup.
To freeze: Allow to cool, then pour into labeled freezer containers and freeze.
To serve: Remove & defrost. Put soup in soup pot and heat over low heat. You can also cook from frozen, but be aware it will take longer.
Easy Chicken Pot Pie
1 pkg frozen peas & carrots
1 8oz can small whole onions, drained
1 small can mushroom pieces
2 cups cooked & cut-up chicken pieces
2 cups chicken gravy
Pie crust (frozen or homemade)
Combine all ingredients well and pour into 9" pie pan. Cover with pie crust, pressing edges into foil pan. Freeze as is for one hour, remove, wrap with freezer wrap and label, then freeze.
On cooking day:
Remove one and a half hours before baking, remove from freezer to thaw. Preheat oven to 450F. Cover edges of pie crust with foil to prevent the crust from burning. Bake for 1 hour and 15 minutes, or until crust is brown and mixture inside is hot. Remove from oven and allow to sit for ten minutes before cutting and serving.
1 8oz can small whole onions, drained
1 small can mushroom pieces
2 cups cooked & cut-up chicken pieces
2 cups chicken gravy
Pie crust (frozen or homemade)
Combine all ingredients well and pour into 9" pie pan. Cover with pie crust, pressing edges into foil pan. Freeze as is for one hour, remove, wrap with freezer wrap and label, then freeze.
On cooking day:
Remove one and a half hours before baking, remove from freezer to thaw. Preheat oven to 450F. Cover edges of pie crust with foil to prevent the crust from burning. Bake for 1 hour and 15 minutes, or until crust is brown and mixture inside is hot. Remove from oven and allow to sit for ten minutes before cutting and serving.
Chinese Cashew Chicken
2 pounds chicken breast, cut in 1" pieces
Small amount of oil
2/3 cup cashews
6 mushrooms, thinly sliced
2 oz can bamboo shoots, drained and sliced
4 oz frozen peas
5/8 cup water
1/2 tsp sugar
2 tsp cornstarch, disolved in 2 tbsp water
Chicken marinade:
1 tsp medium dry sherry OR apple juice
2 tsp soy sauce
1 tsp oil
1/2 tsp sugar
2 tsp cornstarch
Combine ingredients for marinade, add chicken and marinade for ten minutes.
Heat 1 tbsp oil in skillet . Add cashews and fry until golden brown. Drain and set aside.
Add the mushrooms to the pan and fry for 1 minute, stirring. Remove them from the pan and set aside. Add the bamboo shoots to the pan with another 2 tsp of oil and fry for one minute and set aside with the mushrooms.
Next, add chicken to the pan with 1 tbsp of oil and fry for 2 minutes, stirring until chicken is cooked through. Return mushrooms and bamboo shoots to the pan with chicken. Add peas and water. Simmer for two minutes. Add sugar and cornstarch mixture and simmer until thickened.
Cool, place in freezer container and freeze.
To serve, place contents in saucepan with 2 tbsp water. Cover and heat gently, stirring occasionally. As soon as the mixture is hot, serve, topping with cashew nuts.
Small amount of oil
2/3 cup cashews
6 mushrooms, thinly sliced
2 oz can bamboo shoots, drained and sliced
4 oz frozen peas
5/8 cup water
1/2 tsp sugar
2 tsp cornstarch, disolved in 2 tbsp water
Chicken marinade:
1 tsp medium dry sherry OR apple juice
2 tsp soy sauce
1 tsp oil
1/2 tsp sugar
2 tsp cornstarch
Combine ingredients for marinade, add chicken and marinade for ten minutes.
Heat 1 tbsp oil in skillet . Add cashews and fry until golden brown. Drain and set aside.
Add the mushrooms to the pan and fry for 1 minute, stirring. Remove them from the pan and set aside. Add the bamboo shoots to the pan with another 2 tsp of oil and fry for one minute and set aside with the mushrooms.
Next, add chicken to the pan with 1 tbsp of oil and fry for 2 minutes, stirring until chicken is cooked through. Return mushrooms and bamboo shoots to the pan with chicken. Add peas and water. Simmer for two minutes. Add sugar and cornstarch mixture and simmer until thickened.
Cool, place in freezer container and freeze.
To serve, place contents in saucepan with 2 tbsp water. Cover and heat gently, stirring occasionally. As soon as the mixture is hot, serve, topping with cashew nuts.
Sour Cream Chicken Enchiladas
1 ½ lb shredded chicken
1 small can diced green chilies
2 cans cream of chicken soup
2 cups sour cream
2 cups grated Cheddar or Monterey Jack cheese
1 cup milk
6-8" flour tortillas (you will need approx 10-12 depending on size)
In skillet with small amount of cooking oil over medium heat, cook chicken onion chicken is cooked through. Drain grease (if any). Transfer to bowl and add 1 cup sour cream, 1 can cream of chicken soup, ½ can of green chilies and 1 cup of cheese ( this is chicken mixture).
In a separate bowl make sauce mixture: 1 cup sour cream, 1 can of cream of chicken soup, 1 cup milk, rest of can green chilies.
Using a 9x13 baking dish lightly sprayed with non-stick cooking spray, coat bottom with 1/3 cup sauce mixture. In each tortilla, spoon 2 tbsp of chicken mixture, roll up tortilla placing in baking dish seam-side down so they don't unroll. Once done, pour leftover sauce mixture over top, making sure it is spread well. Sprinkle remaining cheese on top. Allow to cool (if not already) cover with tin foil and then freeze.
On baking day: Remove chicken enchiladas and defrost. Bake for 20-30 minutes (or until fully cooked) in a preheated 350F oven. Remove foil and return to oven until cheese on top is melted.
1 small can diced green chilies
2 cans cream of chicken soup
2 cups sour cream
2 cups grated Cheddar or Monterey Jack cheese
1 cup milk
6-8" flour tortillas (you will need approx 10-12 depending on size)
In skillet with small amount of cooking oil over medium heat, cook chicken onion chicken is cooked through. Drain grease (if any). Transfer to bowl and add 1 cup sour cream, 1 can cream of chicken soup, ½ can of green chilies and 1 cup of cheese ( this is chicken mixture).
In a separate bowl make sauce mixture: 1 cup sour cream, 1 can of cream of chicken soup, 1 cup milk, rest of can green chilies.
Using a 9x13 baking dish lightly sprayed with non-stick cooking spray, coat bottom with 1/3 cup sauce mixture. In each tortilla, spoon 2 tbsp of chicken mixture, roll up tortilla placing in baking dish seam-side down so they don't unroll. Once done, pour leftover sauce mixture over top, making sure it is spread well. Sprinkle remaining cheese on top. Allow to cool (if not already) cover with tin foil and then freeze.
On baking day: Remove chicken enchiladas and defrost. Bake for 20-30 minutes (or until fully cooked) in a preheated 350F oven. Remove foil and return to oven until cheese on top is melted.
Poppyseed Chicken
2 pounds boneless skinless chicken, cubed
2 cans cream of chicken soup
12oz sour cream
2 rolls Ritz crackers- day of serving
1 tablespoon poppyseeds-day of serving
¼ cup butter, melted-day of serving
Brown chicken. Mix together soup and sour cream. Then add chicken to soup mixture. Place in 9 x13 freezer pan. Freeze
On day of cooking, defrost. Smash crackers in Ziploc bag, then add poppyseeds and melted butter. Sprinkle cracker mixture on defrosted chicken. Bake 350 for 30 minutes or until hot.
2 cans cream of chicken soup
12oz sour cream
2 rolls Ritz crackers- day of serving
1 tablespoon poppyseeds-day of serving
¼ cup butter, melted-day of serving
Brown chicken. Mix together soup and sour cream. Then add chicken to soup mixture. Place in 9 x13 freezer pan. Freeze
On day of cooking, defrost. Smash crackers in Ziploc bag, then add poppyseeds and melted butter. Sprinkle cracker mixture on defrosted chicken. Bake 350 for 30 minutes or until hot.
Cream Cheese Chicken
1 .7oz envelope Italian dressing mix
½ cup butter
2 pounds boneless skinless chicken
1 -10.75oz can cream of chicken soup
1- 8oz package cream cheese
Turn crock pot on high. Place butter in bottom of slow cooker. When butter has melted, add one evelope Italian dry dressing mix. Stir into butter until mixed. Cut chicken breast into 1” strips. Place chicken in slow cooker and stir with butter mixture. Cook on high for 2 hours. Mix cream cheese and cream of chicken soup together and pour over chicken. Stir until smooth and cream. Remove from slow cooker and allow cool. Place chicken mixture into freezer bag.
On cooking day, thaw then heat until hot and bubbly. Serve over mashed potatoes, rice or noodles.
½ cup butter
2 pounds boneless skinless chicken
1 -10.75oz can cream of chicken soup
1- 8oz package cream cheese
Turn crock pot on high. Place butter in bottom of slow cooker. When butter has melted, add one evelope Italian dry dressing mix. Stir into butter until mixed. Cut chicken breast into 1” strips. Place chicken in slow cooker and stir with butter mixture. Cook on high for 2 hours. Mix cream cheese and cream of chicken soup together and pour over chicken. Stir until smooth and cream. Remove from slow cooker and allow cool. Place chicken mixture into freezer bag.
On cooking day, thaw then heat until hot and bubbly. Serve over mashed potatoes, rice or noodles.
Teriyaki Chicken
1 chicken, cut up (or equivalent amount of chicken pieces of your choice)
1 cup soy sauce
1/4 cup water
1 tsp garlic salt
1/4 cup brown sugar
1/4 cup apple juice
1/2 tsp dried ginger
Place chicken into a freezer bag. In a small bowl, combine remaining ingredients and add to bag. Remove air from bag, seal and freeze.
On cooking day, defrost. Preheat oven at 425 and bake chicken for 30 minutes Or put in slow cooker on high for 4 hours.
1 cup soy sauce
1/4 cup water
1 tsp garlic salt
1/4 cup brown sugar
1/4 cup apple juice
1/2 tsp dried ginger
Place chicken into a freezer bag. In a small bowl, combine remaining ingredients and add to bag. Remove air from bag, seal and freeze.
On cooking day, defrost. Preheat oven at 425 and bake chicken for 30 minutes Or put in slow cooker on high for 4 hours.
Caribbean Chicken
2 lbs chicken
2 tbsp brown sugar
2 tbsp vegetable oil
2 tbsp soy sauce
1 tsp cinnamon
1 tsp thyme
1/2 tsp ground red pepper flakes
1 envelope Italian salad dressing mix
Combine ingredients except chicken in a small bowl. Add chicken to a freezer bag, then add Caribbean Jerk mixture. Carefully move the chicken around so it is thoroughly coated, then freeze.
On cooking day, thaw slighty then put in slow cooker on high for 3-4 hours.
2 tbsp brown sugar
2 tbsp vegetable oil
2 tbsp soy sauce
1 tsp cinnamon
1 tsp thyme
1/2 tsp ground red pepper flakes
1 envelope Italian salad dressing mix
Combine ingredients except chicken in a small bowl. Add chicken to a freezer bag, then add Caribbean Jerk mixture. Carefully move the chicken around so it is thoroughly coated, then freeze.
On cooking day, thaw slighty then put in slow cooker on high for 3-4 hours.
Pepsi Chicken
1 1/2 lbs chicken breasts, boneless & skinless
1 small sliced onion
1/2 c ketchup
1 cup diet Pepsi (or other cola)
2 carrots, cut matchstick style
Spray frying pan with non-stick cooking spray and brown chicken on all sides. Place in freezer container. In a small bowl, combine remaining ingredients, stirring well. Pour sauce over chicken. Cover and freeze.
To serve, thaw. Bake in oven at 350F for 1 1/2 hours or put in slow cooker on high for 4 hours or until cooked through. Serve over rice.
1 small sliced onion
1/2 c ketchup
1 cup diet Pepsi (or other cola)
2 carrots, cut matchstick style
Spray frying pan with non-stick cooking spray and brown chicken on all sides. Place in freezer container. In a small bowl, combine remaining ingredients, stirring well. Pour sauce over chicken. Cover and freeze.
To serve, thaw. Bake in oven at 350F for 1 1/2 hours or put in slow cooker on high for 4 hours or until cooked through. Serve over rice.
Canadian Maple Glazed Chicken
2 lbs chicken thighs or breasts (boneless, skinless) 1/4 cup low sodium soy sauce
1/8 cup maple syrup
1/4 cup brown sugar
In a small bowl, combine soy sauce, syrup and sugar, stirring well. Put chicken in a ziploc bag or freezer container and pour sauce over top. Refrigerate for about 1 hr, turning every 15-20 minutes. Place container or bag in freezer.
To cook:
Thaw chicken. Remove chicken from marinade and barbeque on the grill, or cook in the oven at 350F for 35-45 minutes (time will vary depending on chicken) until juices run clear and thermometer reads at chicken temperature setting.
1/8 cup maple syrup
1/4 cup brown sugar
In a small bowl, combine soy sauce, syrup and sugar, stirring well. Put chicken in a ziploc bag or freezer container and pour sauce over top. Refrigerate for about 1 hr, turning every 15-20 minutes. Place container or bag in freezer.
To cook:
Thaw chicken. Remove chicken from marinade and barbeque on the grill, or cook in the oven at 350F for 35-45 minutes (time will vary depending on chicken) until juices run clear and thermometer reads at chicken temperature setting.
Honey Lime Chicken
4 chicken breasts, boneless and skinless
1/3 cup low sodium soy sauce
1/4 cup lime juice
1/2 cup honey
In a small bowl, combine soy sauce, lime juice and honey, stirring well. Put chicken in a ziploc bag or freezer container and pour sauce over top. Refrigerate for about 1 hr, turning every 15-20 minutes. Place container or bag in freezer.
To cook:
Thaw chicken. Remove chicken from marinade and barbeque on the grill, or cook in the oven at 350F for 35-45 minutes (time will vary depending on chicken) until juices run clear and thermometer registers 165F.
1/3 cup low sodium soy sauce
1/4 cup lime juice
1/2 cup honey
In a small bowl, combine soy sauce, lime juice and honey, stirring well. Put chicken in a ziploc bag or freezer container and pour sauce over top. Refrigerate for about 1 hr, turning every 15-20 minutes. Place container or bag in freezer.
To cook:
Thaw chicken. Remove chicken from marinade and barbeque on the grill, or cook in the oven at 350F for 35-45 minutes (time will vary depending on chicken) until juices run clear and thermometer registers 165F.
Creamy Lemon Chicken
Oil (enough to brown all the chicken)
2 chickens, cut up into pieces
3 tbsp apple juice
3 tbsp chicken broth
2 tbsp lemon juice
grated peel from orange
1 1/2 cups cream
On cooking day:
3/4 cup shredded Swiss cheese
1 lemon, sliced thinly
In skillet, heat oil over medium heat then brown chicken pieces in a single layer, about 8-10 minutes per side. Place all chicken into skillet, cover and cook for 5 minutes. Remove chicken and place into casserole dish (or into 2 or 3 casserole dishes, per size needed for your family). In skillet, add sherry, wine, orange peel, lemon juice and cream. Bring to a boil, stirring constantly, then pour over chicken in casserole(s). Cool and freeze.
On cooking day, thaw overnight in refrigerator. Preheat oven to 350F. Sprinkle casserole with Swiss cheese, top with lemon slices and heat for 30-40 minutes (adjust time accordingly if you divided it into smaller casseroles). Use broiler at end of cooking time if you prefer cheese browned. Serve.
2 chickens, cut up into pieces
3 tbsp apple juice
3 tbsp chicken broth
2 tbsp lemon juice
grated peel from orange
1 1/2 cups cream
On cooking day:
3/4 cup shredded Swiss cheese
1 lemon, sliced thinly
In skillet, heat oil over medium heat then brown chicken pieces in a single layer, about 8-10 minutes per side. Place all chicken into skillet, cover and cook for 5 minutes. Remove chicken and place into casserole dish (or into 2 or 3 casserole dishes, per size needed for your family). In skillet, add sherry, wine, orange peel, lemon juice and cream. Bring to a boil, stirring constantly, then pour over chicken in casserole(s). Cool and freeze.
On cooking day, thaw overnight in refrigerator. Preheat oven to 350F. Sprinkle casserole with Swiss cheese, top with lemon slices and heat for 30-40 minutes (adjust time accordingly if you divided it into smaller casseroles). Use broiler at end of cooking time if you prefer cheese browned. Serve.
Orange Ginger Chicken
1 1/2 lbs chicken
1/4 cup orange marmalade
1 tbsp honey mustard sauce
3/4 tsp ginger
1/8 tsp red pepper flakes
In a small bowl, combine marmalade, honey mustard, ginger and red pepper flakes, stirring well. Put chicken in a ziploc bag or freezer container and pour sauce over top. Refrigerate for about 1 hr, turning every 15-20 minutes, then place container or bag in freezer.
To cook:
Thaw chicken in refrigerator over night. Remove chicken from container or ziploc (do not baste with sauce) and barbeque on the grill, or cook in the oven at 350F for 35-45 minutes (time will vary depending on chicken pieces you chose) until juices run clear and thermometer registers 165F.
1/4 cup orange marmalade
1 tbsp honey mustard sauce
3/4 tsp ginger
1/8 tsp red pepper flakes
In a small bowl, combine marmalade, honey mustard, ginger and red pepper flakes, stirring well. Put chicken in a ziploc bag or freezer container and pour sauce over top. Refrigerate for about 1 hr, turning every 15-20 minutes, then place container or bag in freezer.
To cook:
Thaw chicken in refrigerator over night. Remove chicken from container or ziploc (do not baste with sauce) and barbeque on the grill, or cook in the oven at 350F for 35-45 minutes (time will vary depending on chicken pieces you chose) until juices run clear and thermometer registers 165F.
Paprika Chicken
2 lbs chicken, cut into pieces oil
1 tbsp paprika
2 tsp salt and pepper to taste
1/2 cup chopped yellow onion
1 cup sour cream (on serving day)
1 tsp lemon juice (on serving day)
Brown chicken in oil over medium heat in skillet. Add paprika, salt and pepper, tossing chicken to coat. Add yellow onion and cover skillet for 20 minutes over low heat. Cool, divide into 2 freezer containers.
On cooking day:
Defrost and place chicken in skillet with sour cream and lemon juice. Cook in skillet until chicken and sour cream is cooked through. Serve.
1 tbsp paprika
2 tsp salt and pepper to taste
1/2 cup chopped yellow onion
1 cup sour cream (on serving day)
1 tsp lemon juice (on serving day)
Brown chicken in oil over medium heat in skillet. Add paprika, salt and pepper, tossing chicken to coat. Add yellow onion and cover skillet for 20 minutes over low heat. Cool, divide into 2 freezer containers.
On cooking day:
Defrost and place chicken in skillet with sour cream and lemon juice. Cook in skillet until chicken and sour cream is cooked through. Serve.
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