Supper Swap: Recipes for the Meals We've Swapped

Recipes for the Meals We've Swapped

These are the recipes for the meals that we've swapped so far. Click on the "comments" link below so you can "collapse comments" on the next page for easier viewing and searchability.

75 comments:

Anonymous said...: Breakfast McBiscuits (5/08 Swap)

12 english muffins
12 sausage patties (fully cook them before assembling sandwiches)
1 dozen scrambled eggs
12 cheese slices

Split muffins, and top with 1 patty, 1 cheese slice, and some scrambled eggs. Wrap each McBiscuit individually with foil, and freeze. You may need more than 1 ziplock to store all of them. To serve: place thawed, foil-wrapped biscuit in the oven and warm at 400 for about 15-20 minutes. You may need to then unwrap and wrap in a damp paper towel and microwave for a minute or two.; October 16, 2008 at 1:49 PM
Anonymous said...: This comment has been removed by a blog administrator.; October 16, 2008 at 1:54 PM
Anonymous said...: 15 Minute Beef Stroganoff (5/08 swap)

1 pound beef roast
1 packet onion soup mix
2/3 cup water
1 cup sour cream
2 Tbsp flour
8 oz fresh sliced mushrooms
8 oz egg noodles

Cook beef roast using your preferred method (crock pot or oven). Then cut into small pieces.

Sauté mushrooms. Add meat. Combine soup mix and water. Add to meat. Bring to a boil. Stir flour into the sour cream and add just until heated through. Can be frozen and reheated. The sauce may separate but will mix back together with vigorous stirring.

Serve over noodles.; October 16, 2008 at 1:57 PM
Anonymous said...: Chicken and Wild Rice (7/08)

6 boneless chicken breasts
¾ cup Uncle Bens Original Rice in a box (the reg box, not family size)
1 can cream of mushroom soup
1 can cream of chicken soup
2 cans milk
1 envelope Lipton onion soup mix

Put rice in bottom of greased 9x13" pan. Place chicken pieces on top of rice. Mix soups, milk, rice seasoning packet together. Pour over chicken. Sprinkle onion soup mix over. Bake for 2 hours at 325, uncovered.

**Can add can of mushrooms, broccoli or cut up onions to soup mix.

Note: Watch cost on this meal to keep it around $8 per meal.; October 16, 2008 at 1:58 PM
Anonymous said...: Sicilian Casserole (4/08 swap) BusyCooks.com

INGREDIENTS:
1 lb. ground beef
1 onion, chopped
1 green bell pepper, chopped
1 (6 ounce) can tomato paste
1 (8 ounce) can tomato sauce
3/4 cup water
1/2 tsp. dried Italian seasoning
2 cups elbow macaroni
8 oz. pkg. cream cheese, cubed
3/4 cup milk
1/3 cup sour cream
3/4 cup grated Parmesan cheese, divided

PREPARATION:
Preheat oven to 350 degrees. Brown ground beef and onion in heavy saucepan, stirring to break up ground beef. Add green bell pepper when beef is almost cooked; continue to simmer until beef is done. Drain well.

Add tomato paste, tomato sauce, water, and dried Italian seasoning and stir well to blend. Let simmer for 10 minutes to blend flavors.

Meanwhile, cook elbow macaroni as directed on package. While macaroni is cooking, combine cream cheese and milk in medium bowl. Cook in microwave on medium power for 2-3 minutes, stirring once halfway through cooking. Remove from microwave and stir with wire whisk until sauce thickens and blends to form a smooth sauce. Drain noodles and add to cream cheese sauce along with sour cream and 1/2 cup Parmesan cheese; stir to combine.

In 2 quart casserole dish, place all of cream cheese mixture. Top with all of the ground beef mixture and sprinkle with remaining 1/4 cup Parmesan cheese. Bake at 350 degrees for 20-30 minutes until casserole is bubbly.

To freeze, add 1 Tbsp. cornstarch to the cream cheese sauce. Prepare casserole as directed, except instead of baking, chill in refrigerator. Wrap well and freeze up to 3 months. To thaw and reheat, thaw casserole overnight in refrigerator. Bake, covered, for 25-35 minutes 5 minutes longer until bubbly. 8 servings; October 16, 2008 at 1:59 PM
Anonymous said...: Swiss & Chicken Casserole (10/15 swap)
kraftfoods.com

4 cups chopped cooked chicken or turkey
2 cups croutons
1 1/2 c. shredded swiss cheese
1 c. sliced celery
2/3 c. Miracle Whip
1/2 c. milk
1/4 c. chopped onion

Mix all ingredients and spoon into a freezer bag. Freeze.

To bake: Thaw mixture. Preheat oven to 350 degrees. Spoon into a 2qt. casserole dish. Bake for 40 minutes or until heated through.

Optional: Casserole may also be topped with 1/4 c. chopped toasted almonds or walnuts before baking.; October 16, 2008 at 2:06 PM
Anonymous said...: French Toast Sticks & Sausage(swapped 5/08, 10/08)

12 pieces Texas toast bread
1/3 cup melted butter
6 eggs
1/2 cup sugar
1/2 tsp. cinnamon
1 cup orange juice (ready to drink, not concentrate)

Using a pizza cutter, cut each slice of bread into thirds lengthwise to make “sticks”. In a bowl, mix butter, eggs, sugar, cinnamon and orange juice. Dip bread sticks into mix. Place on a greased cookie sheet(s). Pour any remaining dip over the French toast sticks. Bake 25 minutes at 350 degrees on middle rack. Turn once half way through baking time. Let cool.

Freeze on cookie sheet until firm. Place 36 sticks in gallon freezer bag. Seal, label and freeze.

To serve: place 3 French toast sticks on microwave-safe plate and heat on high for 1 minute until warm. Or put frozen sticks in the toaster to warm. Serve with syrup.

Also cook Sausage links and include in a separate freezer bag.; October 16, 2008 at 2:08 PM
Anonymous said...: Ham and Cheese Bowties

Swapped 9/08; October 16, 2008 at 2:28 PM
Anonymous said...: This comment has been removed by a blog administrator.; October 16, 2008 at 4:34 PM
Anonymous said...: Tender Pork Chops with Apple Onion Gravy

Swapped 4/08; October 16, 2008 at 4:38 PM
Anonymous said...: Crock Pot Saucy Pork Chops

Swapped 4/08

NOTE: Suggestion to next time oven bake instead of crock pot.; October 16, 2008 at 4:40 PM
Anonymous said...: Freezer Sandwiches

Swapped 5/08; October 16, 2008 at 4:43 PM
Anonymous said...: Grilled Sesame Chicken

Swapped 7/08

Suggestion: Next time include a baggie of rice with instructions.; October 16, 2008 at 9:01 PM
Anonymous said...: This comment has been removed by a blog administrator.; October 16, 2008 at 9:14 PM
Anonymous said...: Chicken & Stuffing

Swapped 3/08; October 16, 2008 at 9:19 PM
Anonymous said...: Chicken Hotdish (Swapped 11/08)
Vicki Courson 9/27/2008

Cover bottom of 9x13” pan with 4 cups cooked cubed chicken.

Mix together 2 cans of cream soup and 1 can milk. Pour over chicken.

Prepare 1 box of Stove Top Stuffing according to package directions.

Prepare 1 box Rice-a-Roni according to package directions.

Then mix stuffing and rice together. Spoon over chicken & sauce in pan.

Cover with foil. Bake 45 minutes – 1 hour or until bubbly.

For Freezer Cooking without using pans, bag the chicken & soup mixture in one freezer bag and then the stuffing & rice together in another bag. Then put the 2 baggies in a larger one. Seal, Label, and Freeze.; November 19, 2008 at 12:35 AM
Anonymous said...: Super-easy Chicken Manicotti (swapped 3/08, 10/08)

**See adjustments at bottom**

The ingredients listed are per family:
1 30-oz. Jar spaghetti sauce
1 tsp. Garlic salt
1 1/2 pounds raw chicken breast tenders, sliced lengthwise into 1 inch strips
1 package (8 oz.) uncooked manicotti shells
2 c. shredded mozerella cheese

Assembly: Sprinkle the garlic salt on the sliced chicken breasts.

Stuff the chicken into the shells, place in a freezer bag. Pour the
sauce over the stuffed shells, then rinse the jar with a few ounces of water and pour the rinse water in the bag (this provides a bit more water to adequately cook the noodles). Seal the bag.

Place the cheese in a separate bag, bundle with the shells, and freeze. To bake: completely defrost the manicotti in the fridge for several days. Pour into a 9x13 baking dish and top with the shredded cheese. Cover the dish with aluminum foil. Bake at 350 for 1 hour.

Serving suggestions: garlic bread, cheese bread, bread sticks, garden salad, or fresh veggies. Enjoy!!

11-23-08 Comments from Kari:

The chicken manicotti ended up being about $9 per family, this being realized after the manicotti was already in the freezer. The original recipe calls for a whole box of manicotti shells, which is 14 shells. Cut back the number of manicotti shells to 10 or 12, which will then reduce the amount of chicken that will be needed. Keep the amount of sauce the same (I like my manicotti to be saucy), and it will be up to the preparer next time to decide on the amount of cheese for the meal. This, of course, will be determined by the cost of the cheese at the grocery store.
-Kari; November 23, 2008 at 10:43 PM
Anonymous said...: I have made this before and really liked it. It freezes perfectly.
Amy

Stuffed Chicken Cutlets (Swapped 11/08)
Everyday Food Magazine

8 oz. feta cheese
1/2 c. jarred roasted red peppers, rinsed, patted dry, and coarsely chopped
1/2 c. pitted Kalamata olives, coarsely chopped
3 large scallions
1 tsp. dried oregano
16 chicken cutlets (about 4 lbs)
coarse salt and ground pepper
2 c. tomato sauce

In a medium bowl, combine feta, peppers, olives, scallions, and oregano. Line a small baking sheet with parchment paper; set aside.

Place cutlets on a flat surface, smooth side down. Spoon 2 Tbls. of feta mixture in center of each cutlet; fold up short sides over cheese, then long sides, making a packet. On baking sheet, arrange stuffed cutlets, seam side down (they should not touch); freeze until firm, about 1 hour. Wrap each in plastic; place in a resealable freezer bag; label, and date. Freeze up to 2 months.

To bake: Preheat oven to 400 degrees. Line 2 large baking sheets with parchment. Unwrap frozen cutlets, and arrange seam side down, on baking sheets; season with salt and pepper. Bake until chicken is opaque throughout, about 30 minutes. Serve 2 cutlets per person topped with tomato sauce if desired.; November 24, 2008 at 1:14 AM
Anonymous said...: Mardy's Meatballs (swapped 11/08)

Ingredients
1 1/2 pounds Ground beef
2 eggs
2 Tbsp dry minced onion
1 teaspoon Salt
1/8 teaspoon Pepper
1 ¼ cups Rice Krispies

Sauce:
¾ cup ketchup
¼ cup brown sugar
1 ½ tsp dry mustard

COOKING DAY:
Combine all meatball ingredients and mix together gently. Combine all sauce ingredients and mix well. Pour half of the sauce into the beef mixture and mix well. Shape the mixture into balls and arrange on a pan. (The large Pampered Chef stainless steel scoop also works) Flash freeze. Remove and seal in a zippered freezer bag. Pour remaining sauce into a small baggie and freeze with the meatballs.

SERVING DAY:
Place frozen meatballs in 9x13” pan. Thaw completely. Top each meatball with a spoonful of sauce. Place in 350° oven for 30 minutes. Great served with baked or mashed potatoes and a vegetable.; November 24, 2008 at 1:31 AM
Anonymous said...: Dana’s Pork Chops (swapped 11/08)

6-8 pork chops (less if larger)
2-4 apples, cored and sliced (depending on size of apples)
¼ cup brown sugar
2 Tbsp flour
1 cup hot water
1 tbsp vinegar
½ cup raisins

Brown pork chops and season with salt and pepper. Flash freeze in single layer on cookie sheet. Add flour to fat in skillet; stir until brown. Add water and vinegar and cook until thick. Stir in raisins. Cool, then pour into quart baggie. In a separate quart baggie, place apple slices and brown sugar. Seal.

Place frozen chops in a gallon freezer bag. Include bag with apple mixture and bag with sauce mixture. Seal, Label, Freeze.

Serving Instructions:
Thaw. Place pork chops in a baking pan. Top with apple mixture. Pour sauce over all. Bake covered at 350F for approximately 1 hour.; November 24, 2008 at 1:39 AM
Anonymous said...: Simple, Classic Chicken Potpie
From Jeni (swapped 11/08)

(NOTE: This recipe makes 2 potpies!)

Shredded chicken from 1 rotisserie chicken
2 boxes Refrigerated pie crust (2 crusts each)
2 TBLS Canola or Olive Oil
1 Medium Onion, Chopped
3 Small Celery ribs, chopped
2 Cups Chicken broth
12-oz can evaporated milk
1/3 Cup Butter
1/2 Cup, plus 1 Tbsp. Flour
3/4 tsp dried thyme
1/4 Cup dry Sherry or white wine
Salt and ground pepper
1/4 Cup chopped fresh parsley
1- 16oz bag frozen peas and carrots, not thawed

Heat oil in Dutch oven over medium-high heat. Add onions and celery; sauté until just tender, about 5 minutes. Transfer to a large bowl along with the chicken; set aside.
Meanwhile, microwave chicken broth and milk in a microwave-safe bowl until steamy, 3 to 4 minutes. Heat butter over medium heat in the empty pan. When foaming subsides, whisk in flour and thyme; cook until golden, about 1 minutes. Whisk in hot milk mixture. Bring to simmer, and then continue to simmer until sauce fully thickens, about 1 minute. Turn off heat, stir in sherry or wine, and season to taste with salt and pepper.

Stir chicken mixture, parsley and the peas and carrots into the sauce. Cool. Divide mixture between two freezer bags. Seal, label, freeze.

Serving Day:
Thaw in refrigerator. Adjust oven rack to low-center position; heat oven to 400 degrees. Remove pie crusts from box and follow directions for bringing to room temperature. Line deep-dish pie plate with crust. Pour filling into crust. Top with pie dough, and flute crust by pinching with your fingers. Make a few slits in top crust. Set on a baking sheet and bake until pastry is golden brown and filling is bubbly, 30 to 35 minutes.; November 24, 2008 at 1:52 AM
Anonymous said...: Cheesy Chicken Casserole (swapped 3/08)

8 oz egg noodles
3 cups cooked chicken
1 ½ cups cottage cheese
1 ½ cups shredded American cheese
½ cup shredded Mozzarella cheese
½ cup Parmesan cheese
1/3 cup milk
2 cans cream of chicken soup
¼ tsp black pepper

Cook noodles according to package directions, but cook for half the time. Drain & rinse with cold water. Mix together rest of ingredients, stir in noodles. Place mixture in a gallon freezer bag. Label and freeze flat.

Serving Day Directions:
Thaw casserole mixture and place in a greased 9x13” pan. Cover with foil and bake at 350 for 45 minutes or until bubbly.

Note: Can sprinkle crushed potato chips on top if desired, but then don’t cover with foil.; November 24, 2008 at 1:55 AM
Anonymous said...: Catalina Chicken (9/08 swap)

Ingredients:
1 1/2 cup long-grain rice -- uncooked
6 boneless, skinless chicken breasts, approx 2 pounds total
16 ounces whole berry cranberry sauce
1 envelope dry onion soup mix
8 ounces catalina or Western salad dressing
1 1/2 cups water

Measure 1 ½ cups rice into small Ziploc bag (sandwich size). Place chicken breasts in gallon Ziploc freezer bag. Combine cranberry sauce, soup mix and salad dressing in bowl. Pour into quart size Ziploc freezer bag. Place 3 baggies into another gallon Ziploc freezer bag along with Serving Day Instructions below. Freeze flat. (note that the water is used only for the serving day)

Serving Day Directions:
Preheat oven to 350F. Grease a 9x13” baking dish. Pour 1 ½ cups water into bottom of pan. Sprinkle rice evenly over water. Layer the chicken over the rice. Pour sauce over all. Cover tightly with foil. Bake for 1-1/2 hours.; November 25, 2008 at 10:20 PM
Anonymous said...: Freezer Meatballs
(swapped 12/08)
Submitted by Marlo Zosel

Ingredients
1 1/2 pounds Ground beef
1/4 cup Dry bread crumbs
1/3 cup Onion chopped
1/4 cup Milk
1 Egg
1 tablespoon Parsley flakes
1 teaspoon Salt
1/8 teaspoon Pepper
1 tablespoon Worcestershire sauce

COOKING DAY:
Combine all meatball ingredients and mix together gently. Shape the mixture into balls and arrange on a pan. Cover and flash freeze. Remove and seal in plastic bags.

SERVING DAY:
Thaw meatballs completely. Place in 350° oven for 30 minutes. Remove from pan and allow to cool.; December 17, 2008 at 11:57 PM
Anonymous said...: Frozen Chicken Breasts with Pesto Butter
(swapped 12/08)
Submitted by Marlo Zosel

Ingredients
6 Boneless skinless chicken
1/2 cup Fresh basil leaves washed and dried
1/4 cup Freshly grated parmesan cheese
1 clove Garlic minced
1/2 cup Butter room temp
1/3 cup All purpose flour seasoned with S&P
1 Egg well beaten
3/4 cup Fine dry bread crumbs
2 tablespoon Butter (for serving day)
2 tablespoon Olive oil (for serving day)

COOKING DAY:
Flatten chicken breasts to 1/8" thickness. IN a food processor, combine basil, cheese and garlic. Mix until thick paste is formed. Add butter and blend. On a piece of waxed paper, shape into 3-inch square. Chill until firm. Slice chilled square into 6 sticks approx 1/2" wide.

Lay out the flattened chicken. Place a stick of pesto butter on the larger side of the meat. Fold the remaining side over the butter, then fold under the two ends. Press meat together on all sides to securely enclose butter.

Using 3 separate plates, place seasoned flour on one, beaten egg on one, and bread crumbs on one. Dredge rolled chicken breast in flour, dip into egg, then roll in bread crumbs. Refrigerate for at least 1 hour. At this point chicken rolls may be frozen in plastic wrap and freezer bags.

SERVING DAY:
Unwrap Chicken rolls and put on plate in fridge. Thaw completely. IN large sauté pan, hat butter and olive oil on med-high heat. Sauté chicken for 10-15 min, turning until golden brown on all sides. Place in lightly greased pan and bake 350° for 40-45 min.; December 17, 2008 at 11:59 PM
Anonymous said...: Buttermilk pancakes
(12/08 swap, posted by Kari)

3 cups flour
3 tsp. baking soda
1 tsp. cream of tartar
6 tablespoons sugar
3 eggs
4 cups buttermilk

Mix all of the above ingredients together until just combined. There will still be lumps when you finish mixing. The lumps are crucial for fluffy pancakes. Very lightly put a thin layer of butter on your 350 degree griddle or fry pan. Ladle the batter onto the griddle, flip the cakes over when you see the bubbles start to set. Cook for a few more minutes after they have been flipped.; December 18, 2008 at 12:06 AM
Anonymous said...: Cinnamon Cream Syrup
(12-08 swap, submitted by Kari)

1 cup sugar
1/2 cup light corn syrup
1/4 cup water
1/2-3/4 tsp. cinnamon
1 cup evaporated milk

In a small saucepan, combine sugar, corn syrup, water, and cinnamon. Bring to a boil over medium heat, stirring constantly. Cook and stir two minutes. Remove from heat and cool 5 minutes. Stir in evaporated milk. Serve warm over pancakes, french toast or waffles (it's even good on ice cream); December 18, 2008 at 12:08 AM
Anonymous said...: Italian Chicken with Angel Hair Pasta
(swapped 12/08)
Suggested by Dana
Serves 6

Ingredients:
5 Boneless Skinless Chicken Breasts
8 oz Italian Salad Dressing
8 oz Cream Cheese
14 oz Chicken broth
1 can Cream of Chicken Soup
½ tsp Rosemary
½ tsp Thyme
½ tsp Salt
¼ tsp Pepper
1 lb box Vermicelli

Assembly Directions:
Put the chicken breasts in the crock pot and pour the Italian Salad Dressing over them. Cook on low 5-6 hours. (Chicken breasts can be frozen when put in crockpot.)

Remove chicken breasts from crock pot and discard Italian Dressing. Put the cream cheese, chicken broth, cream of chicken soup, rosemary, thyme and salt and pepper to taste in the crock pot. Stir together as the ingredients melt. Meanwhile, cut the chicken in small pieces. Put the chicken back in the crock pot with the sauce. Cook together another hour. Or, you can do this step on the stove to speed it up. After it has cooked together, allow to cool.

Freezing and Cooking Directions:
Once it’s cool, put into Ziploc bags and freeze. Include a box of Angel Hair Pasta on swap day.

Serving Directions:
To serve, heat and serve over angel hair pasta. Excellent with fresh cracked pepper and parmesan.; December 18, 2008 at 12:19 AM
Anonymous said...: Italian Sub Stoup with Cheesy Garlic Croutons (swapped 1/09)

1 Tablespoon olive oil, plus 1/4 cup for the croutons

1 pound pork sausage

3-6 ounces pepperoni, diced (depending upon how much you like pepperoni)

1/2 green bell pepper, seeded and sliced or pureed, depending on how your family likes green peppers

1/2 medium yellow onion, peeled and sliced or pureed

1 15-ounce can diced tomatoes (pureed if you prefer)

Salt and pepper to taste

6 cups chicken broth

5 cups cubed crusty bread (French bread works great)

3 cloves garlic

1/2 cup fresh Parmesean cheese

1/2 teaspoon thyme or oregano, your preference

Place a soup pot or deep sided skillet on the stove top and preheat to medium high heat. Add 1 tablespoon olive oil and the sausage. Brown and crumble the sausage, drain off any excess fat if necessary then add the pepperoni. Cook meats together 2 minutes then add peppers and onions and cook 2 or 3 minutes more. Add tomatoes and season with salt and pepper. Add chicken broth and bring stoup to a boil. Once it reaches a boil, reduce heat and simmer on low until dinner.

For the croutons, Place the 1/4 cup olive oil in a small bowl or coffee cup. Crush the garlic and add to the oil. Add the thyme or oregano and a dash of salt to the oil. Place the bread on a cookie sheet and then gently pour the oil garlic mix over the cubed bread. Gently toss the bread so that the oil can coat all of the cubes. Place the bread in a 450 degree oven for about 5-8 minutes, or until lightly browned. Remove from the oven and sprinkle the cheese over the croutons. Place the croutons back in the oven for 1-3 more minutes, or until the cheese is melted.; January 19, 2009 at 11:08 AM
Anonymous said...: Pepperoni Pasta Milano

1 pound Box Bowtie Pasta
8 oz bag Pepperoni – stack pepperoni and cut into fourths
2-4 cloves garlic
8 oz package fresh Mushrooms, sliced
14 ½ oz. can diced tomatoes with basil, garlic & oregano
1 ½ cups heavy whipping cream
¼ tsp fresh ground black pepper
Shredded Parmesan cheese

In fry pan, fry pepperoni a bit. Add garlic and mushrooms. Sauté until tender. Add tomatoes, pepper and cream. Simmer for 10 minutes, being careful not to scorch.

Cool and package in freezer bag. Double bag and include a small baggie of shredded Parmesan cheese along with a label and instructions.

Serving instructions:
Thaw. Heat over low heat. Prepare bowties according to package directions. Toss pasta and sauce together at serving time. Serve with fresh Parmesan on top. Serve with a salad or green veggies.; February 3, 2009 at 2:32 PM
Anonymous said...: Easy Potato Soup
Source Allrecipes.com
Submitted by Jessica Bethke

2 onions, chopped
½ cup margarine
4 cups diced potatoes
1 (10 oz.) package frozen diced carrots
½ lb. polish sausage, sliced
1 green bell pepper, chopped
3 cups water
1 tsp. salt
½ tsp. ground black pepper
3 cups milk
¾ cup dried potato flakes

Cooking Day Instructions:
Using a large saucepan, brown onion in butter. Add potatoes, carrots, green peppers, sausage, water, salt and pepper. Cook on low, for about 45 minutes or until the potatoes are creamy. Add milk and cook until heated through and then add instant potato flakes. If you want a creamy potato soup add a ½ cup potato flakes, or if you want your soup thick like stew add 1 cup of potato flakes. Let soup sit for approximately 5 minutes in order to thicken. If using the same day, serve while warm. If storing for later use, cool completely, package, label and freeze.

Serving Day Instructions:
Thaw soup in a large bowl in the refrigerator over night. May place soup in the crock pot on low for 2-3 hours or reheat until heated through on the stove top.

Serving Suggestion:
A very green salad with tomatoes and apple crisp would be delicious additions.; February 3, 2009 at 2:34 PM
Anonymous said...: Chicken and Wild Rice Soup
Jonelle

1 package (6 ounces) long-grain and wild rice mix, prepared according to package directions
1 tablespoon vegetable oil
2 (about 8 ounces total) boneless, skinless chicken breast halves, chopped
2 cups (8 ounces) sliced fresh mushrooms
1 cup shredded carrots
1 medium onion, chopped
2 cloves garlic, finely chopped
2 cans (14.5 ounces each) chicken broth
1/4 teaspoon ground black pepper
1 can (12 fluid ounces) Evaporated Milk
3 tablespoons cornstarch
2 tablespoons dry white wine

HEAT vegetable oil in large saucepan. Add chicken, mushrooms, carrots, chopped onion and garlic; cook, stirring occasionally, for 5 to 8 minutes or until vegetables are tender and chicken is no longer pink

ADD rice, broth and pepper; bring to a boil over medium-high heat. Combine small amount of evaporated milk and cornstarch in small bowl; stir until smooth. Add to saucepan with remaining evaporated milk and wine. Cook, stirring occasionally, for 3 to 5 minutes or until soup is thickened. Be very careful not to scorch the soup.

FOR FREEZE AHEAD:
PREPARE as above. Cool soup completely. Place in airtight container; freeze for up to 2 months. Thaw overnight in refrigerator.

HEAT in large saucepan over medium heat, stirring occasionally, for 15 to 20 minutes or until heated through.

Can be topped Garnish with green onions and almonds.; February 3, 2009 at 2:36 PM
Anonymous said...: Moroccan Chicken
Source: recipezaar.com
Submitted by Jessica Bethke

1 ½ teaspoons cumin
1 ½ teaspoons ground coriander
1 1/8 teaspoons salt
¾ teaspoon ground ginger
¾ teaspoon cinnamon
¾ teaspoon black pepper
6 boneless skinless chicken breasts or boneless skinless chicken thighs
3 teaspoons olive oil
1 ½ garlic cloves, minced

Directions
In a small bowl combine all of the ingredients except the chicken.
Once well blended, add the chicken and toss to coat.
Put in freezer bags, label and freeze.

Serving Directions: Arrange frozen chicken breasts in baking dish and thaw in refrigerator. Bake at 375 for 20 minutes or until chicken is cooked through.; February 3, 2009 at 2:37 PM
Anonymous said...: Pronto Chili
From The Best of Country Cooking

2 pounds ground beef
1 large onion, chopped
12 oz tomato paste (2 small cans or 1 large)
3 cups water
1 Tablespoon chili powder
2 teaspoons salt
1 teaspoon cumin
½ teaspoon black pepper
3 Tablespoons brown sugar
1 can (16 ounces) kidney beans, rinsed and well drained
1 can (16 ounces) chili beans—do not drain!

In saucepan, brown ground beef with onion. Drain fat. Stir in all remaining ingredients. Cover and simmer 20 minutes. Put mixture in freezer bag. Double bag and include recipe name, date and cooking instructions. Freeze.

To Serve:
Thaw chili. Heat and serve. Top with shredded cheese if desired.; February 3, 2009 at 2:41 PM
Anonymous said...: Broiled Roll-Ups
Source: 30DayGourmet.com

2 pounds uncooked ground beef
1 cup pizza sauce
1 1/2 cups shredded mozzarella cheese
12 slices bacon
toothpicks

Cooking Day Instructions:
On waxed paper, roll half of the hamburger into a 9x12” rectangle. Spread with half of the sauce and cheese. Starting on a long side, roll it up. Cut into 6 pieces. Wrap a piece of bacon around each and secure with a toothpick. Repeat with the second half of the ingredients. Place 12 rolls on waxed paper on a cookie sheet and flash freeze until solid. Place in a freezer bag and seal.

Serving Day Instructions:
Remove as many rolls as you need. Thaw. Broil 15 min. or grill. Make sure the meat juices are clear, not pink.; February 18, 2009 at 7:44 PM
Anonymous said...: Easy Freezer Monte Cristo Sandwiches

Source: 30 Day Gourmet

Ingredients:
16 slices Prepared French Toast
12 oz. Smoked sliced cooked ham
8 sandwich-size slices Swiss cheese
8 Turkey breast slices

Assembly Directions:
Lay 8 pieces of French toast on the counter. Top each piece with 2 slices of ham, 1 slice of Swiss cheese and 1 slice of turkey breast. Top with remaining pieces of French toast.

Freezing Directions:
Wrap each sandwich individually, either in a sandwich baggie or plastic wrap. Put all of the wrapped sandwiches in a freezer bag. Seal, label and freeze.

Monte Cristo Serving Directions:
Remove the needed number of sandwiches from the freezer. Thaw at least overnight in the refrigerator. To heat, unwrap each sandwich, cut it in half diagonally, and put it on a hot griddle or skillet. Heat for 5-10 minutes, until heated through and the cheese starts to melt. Flip the sandwich about halfway through the cooking time to help it heat evenly. Serve warm with your choice of condiments. Excellent sprinkled with powdered sugar and dunked in strawberry jam.; February 18, 2009 at 7:48 PM
Anonymous said...: Freezer Chicken Enchiladas
Submitted by Marlo

Ingredients:

1 cup Onion chopped
2 tablespoon Butter
2 cups Cooked chicken shredded
1 4 oz can Green chili peppers chopped
3 tablespoon Butter
1/4 cup Flour
1/2 teaspoon ground coriander
3/4 teaspoon Salt
2 1/2 cups Chicken broth
1 cup Sour cream
1 1/2 cups Shredded cheese
12 Tortillas

Instructions
Cook onion and green pepper in butter. Combine onion mixture in a bowl with the chicken and green chilis, set aside.

For sauce, melt 3 T butter and stir in flour, coriander, salt. Stir in chicken broth all at once, cook and stir until thickened and bubble. Cook and stir 1-2 minutes more. Remove from heat, stir in sour cream and 1/2 c cheese. Stir 1/2 cup of sauce into chicken mixture. Bag the chicken mixture, bag the extra sauce, include the tortillas and cheese. Label & Freeze flat.

Serving Day Instructions:
Dip each tortilla in sauce to soften. Fill each with 1/4 cup chicken mixture. Roll up. Arrange seam side down in lined baking dish for freezing. Pour remaining sauce over enchiladas and sprinkle with remaining cheese. Bake until hot and bubbly.; February 18, 2009 at 7:55 PM
Anonymous said...: Supper Club Chicken

1 1/2 pounds boneless skinless chicken breasts
6 Tbsp butter
1 envelope Italian Good Seasoning Mix (+ a bit more)

Melt butter; add seasoning mix. Add chicken and fry until done. Remove chicken breasts and cube. In the same pan add:

2 cans cream of mushroom soup
8 oz cream cheese
2/3 cup white cooking wine

Heat until mixed well. Add cubed chicken back to mixture. Cool. Package in freezer bags. Include a small Ziploc sandwich baggie of 1 1/2 cups uncooked rice in the package, along with complete serving day instructions. Freeze flat on cookie sheets.

Supper Club Chicken
Serving Day Instructions:
Thaw completely. Bake covered for 1 hour at 325 or until bubbly. Serve over Uncle Ben’s Long Grain & Wild, rice or noodles. Serve with bright-colored veggies.

To prepare enclosed rice:
Combine rice, 3 cups water, 1 teaspoon salt and 1 tablespoon oil in large saucepan. Stir. Bring to a rolling boil, then lower heat to simmer. Cover with a tight-fitting lid and simmer for 15 minutes. Do not lift lid while cooking. After cooking, set pan off the heat for an additional 5 minutes, again DO NOT LIFT THE LID.; February 18, 2009 at 8:00 PM
Anonymous said...: Chicken Cacciatore
Submitted by Jessica Bethke
Sourced and adapted from Once-A-Month-Cooking

1 lb. boneless, skinless chicken breasts, cut into 1 inch cubes
1 Tbsp. vegetable oil
1 sliced medium onion
8 oz fresh mushrooms
½ teaspoon crushed garlic
1-28 oz. crushed tomatoes in puree
2 Tbsp. chopped parsley
1 teaspoon salt
¼ teaspoon pepper
2 teaspoons Italian seasoning
1 teaspoon dried basil leaves
1-16 oz. package wide egg noodles
½ cup grated Parmesan cheese

Cooking Day Directions: Sauté onions, mushrooms and garlic in vegetable oil until onion is transparent, about 10 minutes. Add chicken and remaining ingredients, except Parmesan cheese and noodles, to skillet. Simmer for 5 minutes or until chicken is cooked through. Allow sauce to cool, label, seal and freeze flat. Include a bag of egg noodles on swap day.

Serving Day Directions:
To serve, thaw Cacciatore sauce and chicken in fridge overnight.
Place Cacciatore sauce and chicken in a medium sized crock pot. Cook on low for 3 – 5
hours. Serve the Cacciatore chicken sauce over cooked noodles, sprinkled with Parmesan
cheese. Add cracked pepper and garlic salt to taste.

Note: Reheating the Cacciatore sauce on the stove top can be done in lieu of using a
Crockpot.; February 18, 2009 at 8:07 PM
Anonymous said...: Ham ‘n’ Cheese Potato Dinner
Source: BettyCrocker.com ~ Submitted by Jessica Bethke

2 packages Betty Crocker® julienne potatoes
2 ½ cups boiling water
1 cup milk
2 1/2 cups cubed fully cooked ham
2 cups shredded Swiss cheese (8 oz.)

Cooking Day Instructions:
Stir together Potatoes, Sauce Mix and boiling water in bowl. Stir in milk, ham and cheese. Cool until easy to handle. Place in freezer bag. Double bag, seal, label, and freeze flat.

Ham ‘n’ Cheese Potato Dinner Serving Instructions:
Thaw in container in refrigerator. Heat oven to 400°F. Pour into ungreased 9x13” glass pan. Bake uncovered approximately one hour or until bubbly.; February 24, 2009 at 11:12 AM
Anonymous said...: Little League Beef Burgers
30 Day Gourmet

2 pounds Ground beef, cooked
1 can (10 oz) Chicken Gumbo soup
1/4 cup Brown sugar, packed
1/4 cup Ketchup
1 T. Mustard
1/4 cup quick cooking Oatmeal, uncooked
1 package of 12 Hamburger buns – for day of swap

Assembly Directions:

Cook and drain ground beef. Add soup, brown sugar, ketchup, mustard and oatmeal. Cook over low heat, stirring until well combined and heated through (about 5-8 minutes). Cool. Pour mixture into freezer bags. Seal, label, and freeze flat. Bring package of 12 buns for each person on the day of the swap.

Little League Beef Burgers Serving Directions:
To serve, thaw and reheat until hot. Serve on hamburger buns. (Can be thawed in microwave.)

Comments:
I helped run the Little League concession stands last year, which was no little feat considering our town has about 1,200 kids playing ball every week. I learned the "secret" recipe for the Beefburgers, which were the most popular sandwiches on the menu. I love to have batches of these in the freezer, because they are so easy to heat and eat. Plus, you're getting that concession stand taste without having to always eat at the ballpark or fork out money. It's great to keep warm in the slow cooker if your family has to eat in shifts between summertime activities like track, ball, dance, etc.; March 26, 2009 at 1:29 PM
Anonymous said...: Chicken Quesadillas

Ingredients:
1-1/2 C. Chicken; cooked and finely minced*
1/4 C. sour cream
1 C. Thick and chunky mild salsa
1/2 C. Shredded cheddar cheese
1/2 C. Shredded Monterey Jack cheese
1 t. Chili powder
8 Flour tortillas; 6-inch

Assembly Directions:
In a mixing bowl, mix chicken, sour cream, salsa, cheeses and chili powder.
Place chicken mixture in a quart-sized freezer or storage bag. Seal. Place quart-sized freezer bag inside of a gallon sized freezer bag. Add tortillas. Seal, label and freeze flat.

Chicken Quesadillas Serving Directions:
Thaw contents of the quesadilla kit. Remove tortillas and separate. Lay them out on a flat surface, such as a clean counter, and divide the filling evenly between the tortillas. Fold each tortilla in half. Spray a fry pan with cooking spray. Cook the quesadillas one at a time in the pan, lightly browning them on each side. The cheese in the filling should melt. After each one is done, remove it from the pan. Using a pizza cutter cut each quesadilla into 3 pieces.

Comments:
*You can easily mince chicken in a food processor or mini-chopper.; March 26, 2009 at 1:39 PM
Anonymous said...: TACO PASTA SHELLS
This rated a 5.0 from the Sparta Supper Swappers

18 uncooked jumbo pasta shells
1 1/2 pounds lean ground beef
½ cup taco sauce
3 ounces cream cheese, cubed
2 teaspoons chili powder
3/4 cup shredded Mexican cheese blend, divided
8 oz tomato sauce

Cook pasta according to package directions. Meanwhile, in a large nonstick skillet over medium heat, cook beef until no longer pink; drain. Add 1/2 cup taco sauce, cream cheese and chili powder; cook and stir until blended. Stir in 1/4 cup cheese blend.

Drain pasta and rinse in cold water; stuff each shell with about 2 tablespoons beef mixture. Carefully place arrange flat in freezer bag. Include a snack-size baggie of ½ cup shredded cheese. Also include a can of tomato sauce on swap day (or put 1 cup of sauce in another baggie).

Taco Pasta Shells Serving day instructions:
Thaw completely. Arrange shells in an 11-in. x 7-in. x 2-in. baking dish coated with nonstick cooking spray. Spoon tomato sauce over the top. Top with shredded cheese. Cover pan with foil and bake at 350 degrees for 25-30 minutes or until heated through and cheese is melted. Sprinkle with tortilla chips if desired.; March 26, 2009 at 1:42 PM
Anonymous said...: Pasta Swirls with Chicken

2 cups cubed cooked chicken
1 (16 oz) bag of frozen California Blend vegetables (carrots, broccoli, cauliflower)
1 cup shredded mozzarella or muenster cheese
1 cup shredded cheddar or provolone
1/2 can (of the 2.8 oz size can) Durkee French Fried Onions
1 can cream of mushroom soup
1/2 cup milk
1/2 tsp garlic salt
1/4 tsp pepper
4-8 oz fettuccine or spaghetti, uncooked

Combine chicken, vegetables, mozzarella, cheddar and ½ can French Fried Onions. Place in baggie.
Mix soup, milk, garlic salt and pepper. Pour into a small baggie.
Place 2 bags inside larger freezer bag. Include serving instructions, seal, freeze flat. On swap day include pasta.

Pasta Swirls with Chicken Serving Instructions:
Thaw completely. Cook 4-8 oz pasta and drain. Preheat oven to 350.
Pour chicken & vegetable mixture into a 9 x 13” baking dish.
Twirl a few strands of hot pasta around a fork to form a pasta swirl. Remove pasta swirl from fork; stand upright on top of vegetable mixture. Put 5 more swirls on top. (Or, if you just want to get the job done, dump the noodles on the top and forget the swirls!)
Pour sauce over top of pasta. Bake, loosely covered, at 350 for 30 min or until vegetables are done.

Optional: Can top with shredded Parmesan cheese & more French fried onions if desired and bake, uncovered, an additional 5 minutes.; March 26, 2009 at 2:16 PM
Anonymous said...: BACON-WRAPPED CHICKEN

Ingredients:
6 boneless skinless chicken breast halves
8 oz carton whipped cream cheese with onion and chives
1 tablespoons butter
salt to taste
6 bacon strips

Assembly Instructions:
Flatten chicken to ½ inch thickness. Spread 3 tablespoons cream cheese over each. (Note that you should use all the cream cheese for each recipe.) Dot with butter and sprinkle with salt; roll up. Wrap each with a bacon strip. Place, seam side down, on a greased pan. Flash freeze. Place frozen chicken breasts in a freezer bag. Seal, Label, Freeze.

Serving Instructions:
Thaw. Place chicken in a greased baking pan. Bake, uncovered, at 400 for 35-40 minutes or until juices run clear. Broil 6 inches from the heat for 5 minutes or until bacon is crisp.; March 26, 2009 at 2:28 PM
Potato Stuffed Meatloaf said...: Potato Stuffed Meatloaf
-----------------------
1 cup soft bread crumbs
1/2 cup beef broth
1 egg, beaten
4 tsp. dried, minced onion
1 tsp. salt
1/4 tsp. Italian seasoning
1-1/2 lbs. Ground beef
4 cups frozen shredded hash browns
1/3 cup grated Parmesan cheese
1/4 cup Fresh minced parsley
1 tsp. onion salt

Mix breadcrumbs, 1/2 cup beef broth, egg, onion, salt and Italian seasoning in a large mixing bowl. Let stand for 2 minutes. Add ground beef and mix thoroughly. In a second bowl mix hash browns, Parmesan cheese, parsley, and onion salt.

Place meat mixture and potato mixture in separate freezer bags. Combine in a single gallon freezer bag. Seal, label and freeze flat.

Potato Stuffed Meatloaf Serving Directions:

Completely thaw meat and potato mixtures. Line a baking sheet with wax paper. Place meat mixture on waxed paper and pat into a 10-inch square. Spoon the potato mixture over meat mixture. Roll up jellyroll style removing wax paper as you go. Discard wax paper. Pinch edges and ends to seal. Place the meatloaf in a 9x13 baking dish.

Bake at 375 degrees for 40 minutes. Spoon ketchup or barbecue sauce (or sauce of your choosing) over the meatloaf. Bake an additional 10 minutes.; March 30, 2009 at 12:31 PM
Egg and Sausage Bake said...: Egg & Sausage Bake
1# Maple Flavored Sausage
4 medium fresh mushrooms, sliced
1 small onion, chopped
2 cups shredded hash browns
1 dozen eggs, beaten
1 cup milk
½ tsp. salt
½ tsp. pepper
2 cups shredded cheddar cheese

Brown sausage, with mushrooms and onions. Drain.
Mix together eggs and milk. Add sausage mixture, salt, and pepper.
Pour into freezer bag and seal.

Put 2 cups shredded hash browns in a separate baggie.

Include the above 2 baggies and an 8 oz bag of cheese inside another large freezer bag. Label, seal and freeze flat.

Egg & Sausage Bake Serving Directions

Thaw completely.
Grease 9 x 13 glass pan.
Pour egg mixture into bottom of pan.
Sprinkle with potatoes, then top with cheese.
Cover with foil.
Bake at 350°F for approximately 50 minutes or until center is set.; April 6, 2009 at 11:40 PM
Crispy Garlic Chicken said...: Crispy Garlic Chicken

2.5 lbs. boneless, skinless chicken breasts
1 envelope Lipton Recipe Secrets Savory Herb with Garlic Soup Mix
1/3 cup mayonnaise
1/3 cup grated Parmesan cheese
2 Tbsp. Plain dry breadcrumb

Place chicken in a freezer bag. Combine soup mix, mayonnaise and cheese. Place in a separate plastic bag. Place bread crumbs in another separate plastic bag. Bundle bags together in a freezer bag. Seal, label and freeze flat.

Crispy Garlic Chicken Serving Day Instructions:
Thaw completely. Preheat oven to 400 degrees. Place chicken breasts on a baking sheet. Top with soup mixture. Sprinkle with bread crumbs. Bake 20 minutes or until chicken is no longer pink.; April 23, 2009 at 10:10 PM
Beef Burritos said...: Beef Burritos

1-½ lbs. Ground beef, uncooked
½ cup Chopped onion
½ tsp. Ground cumin
Salt and pepper, to taste
1 packet Enchilada sauce mix
16 oz. Tomato sauce
1- ½ cup Water
11 oz. Cheddar cheese soup (condensed)
10-12 Tortillas, 8-inch
1 ½ cup Cheddar cheese, shredded

On Hand Ingredients:
Shredded lettuce, diced tomato, chopped onion, salsa, sour cream (all opt.)

Assembly Directions:
Brown meat and onions over medium heat. Drain fat from meat and discard. In a saucepan, mix cumin, salt and pepper, enchilada mix, tomato sauce, water and cheddar cheese soup. Bring to a boil. Reduce heat and simmer for 5 minutes or until slightly thickened. Remove from heat. Add about 1 cup of sauce to the meat and onion mixture and thoroughly mix.

Freezing Directions:
Allow the sauce to cool and place in a quart freezer bag. Place the cheese in a separate bag. Place the meat mixture in a separate bag. Place the 3 sealed bags inside a larger bag. Seal, label and freeze.

Beef Burritos Serving Directions:
Completely thaw your burrito kit. Warm the tortillas in the microwave or oven to soften. Spray a baking dish with cooking spray. Place about 1/3 cup of the meat mixture in the center of a tortilla and wrap burrito style.

Place burritos in the bottom of the dish. Cover with sauce and then cheese. Cover dish with tin foil and bake at 350 degrees for 30 minutes. Uncover the dish and bake for another 10 minutes.; April 23, 2009 at 10:42 PM
Cheese Filled Shells said...: Cheese Filled Shells

40 jumbo pasta shells (that’s approximately how many are in a larger box)
32 oz. cottage cheese
16 oz. mozzarella cheese
3/4 cup grated Parmesan cheese
3 eggs
3/4 t. oregano
1/2 t. salt
1/2 t. pepper

On Hand: 28 oz. jar spaghetti sauce (Server will provide her own favorite sauce so you do not need to include unless you can keep this meal within budget with some sauce!)

Assembly directions: Cook jumbo shells 1/2 the recommended time until just limp. Drain. Cool in a single layer on pan or waxed paper. Combine cheese, eggs, oregano, salt, and pepper. Fill each shell with 2 T. cheese mixture. Carefully place filled shells into freezer bags. You will need to use 2-3 freezer bags. These do not need to be double-bagged. Carefully freeze without squishing the shells!

Cheese Filled Shells Serving Instructions:
Spread 1/2 of a 28 oz jar of your favorite pasta sauce in bottom of 9x13” pan. Arrange shells in dish. Pour remaining sauce on top of shells. Bake at 350 for 30 minutes or until hot.

Note: Be sure to only ½ cook the shells so they don’t fall apart when you stuff them. Also, do not cook several boxes of pasta at a time or they will turn to mush.; April 25, 2009 at 11:39 PM
Chicken Pot Pie said...: Chicken Pot Pie
Swapped 5/09

1 can veg-all mixed veggies
1 can cream of potato soup
1 can cream of chicken soup
1/3 cup milk
2 fresh or frozen chicken breasts
1 Box of pie crust (Pillsbury)

Place all ingredients (except crust) in gallon freezer bag. Double bag and include serving instructions. Include a box of Pillsbury pie crust.

Chicken Pot Pie
Serving Instructions:

Place chicken and vegetable mixture in crock pot (frozen or thawed). Cook on low for 5-7 hours. Mix ingredients and place in Pillsbury ready to bake pie crust. Sprinkle with pepper if desired. Top with top crust, seal, vent, and bake at 375 for 40 minutes and 350 for the last 10. Let sit a few minutes prior to serving.; April 26, 2009 at 12:19 AM
Brown Sugar Meatloaf said...: Brown Sugar Meatloaf

3/4 cup packed brown sugar
3/4 cup chili sauce
2 lbs. lean ground beef
1 cup milk
2 eggs
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
1 small onion, chopped
1/4 teaspoon ground ginger
1 cup finely crushed saltine crumbs or bread crumbs

Cooking Day Instructions:
1. Place brown sugar in a ziploc sandwich bag.
2. Place chili sauce in a ziploc sandwich bag.
3. Combine rest of ingredients and place in a baggie.
4. Combine all 3 bags in another freezer bag along with the instructions. Seal and freeze flat.

Brown Sugar Meatloaf Serving Day Instructions:
1. Thaw completely
2. Preheat oven to 350 degrees.
3. Lightly grease a 9x13 inch pan or 2 small loaf pans.
4. Press the brown sugar in the bottom of prepared pan and spread chili sauce over the sugar.
5. Place meat mixture on top of the chili sauce.
6. Bake in preheated oven for 45 minutes or until juices are clear.; May 26, 2009 at 3:22 PM
Thai Noodles w/Pesto Chicken said...: Rice Noodles w/ Thai Chicken Pesto
Serves 4 - 6

1 cup fresh cilantro
1 cup fresh basil
2 T. garlic
2 T. minced ginger
1/2 cup vegetable oil
2 tsp. salt
1 T. sugar
2 T. fresh lime juice
2 T. Thai Chili Sauce
3 Chicken Breasts, sliced and cooked
8.8 oz. Thai Thin Rice Noodles

Cooking Day: Slice and cook chicken in a Tbsp. of olive oil till no longer pink. Cool
chicken. In a blender or food processor, purée the cilantro, basil, garlic, ginger, Thai chili
sauce, vegetable oil, salt, sugar and lime juice. Scrape down the sides and process until
smooth. Pour in freezer bag and add chicken. Freeze.

Serving Day: Thaw chicken mixture. Reheat chicken mixture in microwave for 1 min. 30
sec. Bring a large pot of water to a rolling boil. Add the noodles and cook for 3-5 minutes until noodles are soft, cooked through but still firm and al dente, not mushy. (Check firmness frequently, as you would regular pasta.) Drain water from the noodles.

Immediately place the warm noodles in a serving bowl and toss with the chicken pesto
mixture.

**Just a note ladies, this recipe is delicious.... We have tried this one and love it!! Its easy!!! **; May 26, 2009 at 3:33 PM
Zilge Marinaded Chicken said...: Zilge Marinaded Chicken

1/2 cup soy sauce
1 cup pineapple juice
1/2 cup oil
2 tsp dry mustard
2 Tblsp Brown sugar
4 tsp ginger
2 tsp garlic salt
1/2 tsp pepper

Simmer for 5 minutes, then let cool. Place 6 frozen chicken breasts (or 4 large) in freezer bag. Pour cooled marinade over all. Double-bag before freezing. Add serving instructions in between the bags.

Zilge Marinaded Chicken
Serving Instructions:
Thaw in refrigerator. Allow to marinade once thawed. Then grill to perfection.; June 16, 2009 at 12:57 AM
Sticky Drunk Pig on a Stick said...: Sticky Drunk Pig on a Stick
Fix Freeze Feast
**Makes 3 entrees, 6-8 servings each**

1 pork loin (about 8 pounds)
1 ½ cups bourbon
1 ½ cups soy sauce
1 ½ cups lemon juice
1 ½ cups honey
3 Tbsp olive oil
1 ½ cups chopped onion
3 Tbsp minced ginger
3 tsp minced garlic (about 9 cloves)
¾ tsp black pepper
3 1-gallon freezer bags
10-12 skewers

Rinse and trim loin as desired. Cut pork into 1-inch cubes; divide evenly among freezer bags.

Whisk bourbon, soy sauce, lemon juice, honey and oil in a medium bowl. Divide the marinade evenly over the pork. Into each bag measure ½ cup onion, 1 Tbsp ginger, 1 tsp garlic and ¼ tsp pepper.

Seal and freeze.

Sticky Drunk Pig on a Stick Serving Day Instructions:

Note that you’ll need skewers for this meal.

Completely thaw entrée in the refrigerator. If using wooden skews, soak them on water while meat is thawing.

Prepare a medium-low fire in a gas or charcoal grill.

Thread pork pieces onto skewers. Cook 15-18 minutes, turning occasionally and basting as desired, until thoroughly cooked. You can thicken the marinade and serve as a sauce as long as you thoroughly cook the marinade.; June 16, 2009 at 1:00 AM
Barbecued Ham Steak said...: Barbecued Ham Steak

1 cup barbecue sauce (Sweet Baby Rays, Ken Davis, or your favorite)
Hamsteaks (about $7.50 worth)

Place ham steaks and barbecue sauce in a freezer bag. Double bag. Add serving instructions in between the bags.

Barbecued Ham Steak
Serving Instructions:
Thaw in refrigerator. Then grill to perfection, basting with the barbecue sauce.; June 16, 2009 at 1:00 AM
Ziploc Chicken said...: Ziploc Chicken
30daygourmet.com

Legs and thighs 5 lbs
Barbecue sauce: 1 cup
Garlic Powder: 1 tsp.
Onion Powder: 1 tsp.
Coke or beer: 12 oz.
Salt and pepper to taste

Assembly: Wash chicken parts well. Combine BBQ sauce, garlic powder, onion powder, coke or beer, salt and pepper in a large freezer bag. Add chicken parts. Seal, label and freeze flat.

Ziploc Chicken Serving Instructions:
Cook on a slow dying fire or on a grill using a brush to baste chicken with leftover marinade.; June 16, 2009 at 1:01 AM
All American Cheeseburgers said...: All American Cheeseburgers

2 lb. Lean ground beef
2/3 cup ketchup
1/3 cup dry bread crumbs
1/4 cup grated of finely chopped onion
2 egg
1 tsp garlic salt
1/2 tsp pepper
10 slices American cheese

Combine all ingredients except cheese. Place in freezer bag. Include wrapped cheese inside of bag.

All American Cheeseburgers Serving Day Instructions:
Thaw in refrigerator. Form into patties about ½ inch thick. Grill patties over medium coals for 6-7 minutes per side or until no longer pink in center. Top patties with cheese during last minute of grilling.; June 16, 2009 at 1:07 AM
Hawaiian Chicken with Rice said...: This comment has been removed by a blog administrator.; June 30, 2009 at 11:34 PM
Margarita Chicken said...: Margarita Chicken

3 pounds boneless, skinless chicken breasts
2 cups liquid margarita mix
2 Tbs Homemade Gourmet Garlic Lemon Seasoning

1. Combine all ingredients together adn marinate chicken for at least 1 hour or overnight.
2. Preheat grill to medium-high heat. Discard marinade and place meat on grill. Cook about 10 minutes per side until chicken is no longer pink in the center and juices run clear.

*May substitute 1 14oz. can of chicken broth for margarita mix.

Serves 6.; June 30, 2009 at 11:35 PM
4 Bs Grilled Chops said...: 4 Bs Grilled Chops
Fix Freeze Feast
6 servings

3-4 pounds (6 chops) pork loin chops, boneless or bone-in
3/4 cup pale ale (or other light BEER)
1/4 cup ketchup
2 Tbsp packed BROWN SUGAR
2 Tbsp BALSAMIC VINEGAR
2 Tbsp Dijon mustard
1 tsp minced garlic (about 6 cloves)
1/4 tsp BLACK PEPPER

Rinse and trim chops as desired. Place chops in a freezer bag.
Whisk together beer, ketchup, brown sugar, vinegar and mustard. Pour over the chops.
Into bag measure 1 tsp. garlic and ¼ tsp. pepper.
Seal and freeze.

4 Bs Grilled Chops Serving Day Instructions:
Completely thaw in the refrigerator.
Prepare a medium-low fire in a gas or charcoal grill.
Cook chops until 160 degrees.; June 30, 2009 at 11:46 PM
Teriyaki Burgers said...: Teriyaki Burgers

3 lbs ground beef
1/2 cup water
1/4 cup sugar
2 Tbsp soy sauce
2 garlic cloves (crushed)
2 Tbsp dry minced onion
3 cups bread crumbs

Mix together and place in freezer bag.

Teriyaki Burgers Serving Day Instructions:
Thaw. Form into patties. Grill, broil or fry to perfection.; June 30, 2009 at 11:53 PM
Montreal Rubbed Chicken Recipe said...: Montreal Rubbed Chicken Recipe

3 pounds boneless skinless chicken breasts
2 tablespoons McCormick's Montreal Brand steak seasoning
1 tablespoon dried minced garlic
2 tablespoons light brown sugar
2 teaspoons onion powder
1/2 teaspoon oregano

To assemble each meal package, measure the seasonings and brown sugar into small Ziploc baggie. Label with serving day instructions. On swap day, bring a 3# bag of frozen boneless skinless chicken breasts and a labeled seasoning packet for each person.

Montreal Rubbed Chicken Serving Day Instructions:

…simple to put together, but packed with flavor. This recipe is done in the oven, but can be also grilled. Serve with a simple salad or roasted veggies and crusty bread.

1. Preheat oven to 400°F.
2. Line a cookie sheet with foil.
3. Lightly coat thawed chicken breasts with olive oil.
4. Rub seasoning mix evenly over top and bottom of chicken breasts, and place on foiled pan.
5. Bake for 25-30 minutes or until chicken is lightly browned and done.
(Alternately, you could grill/broil for 8-10 min on each side).; July 7, 2009 at 11:21 PM
Hawaiian Chicken said...: Hawaiian Chicken
6-8 servings

3 lbs. boneless, skinless chicken breast halves
16 oz. can pineapple slices, drained
8 oz. can mandarin oranges, drained
2 Tablespoons cornstarch
1/4 cup brown sugar
2 Tablespoons soy sauce
2 Tablespoons lemon juice
1/2 t. salt
1/2 t. ground ginger
1/4 t. ground red pepper
1.5 cups rice – per recipe

Cooking day instructions:
Place chicken in freezer bag. Mix together cornstarch, sugar, soy sauce, lemon juice, salt, ginger, and ground red pepper. Pour over the chicken in bag. Place rice in a separate bag and bundle with the chicken. Seal, label and freeze flat. Include cans of pineapple and oranges on swap day.

Hawaiian Chicken Serving Day Instructions:
Thaw chicken mixture. Place in Crock-Pot, cover, and cook on low for 4-5 hours or on high for 2-3 hours. If desired, add green pepper to Crock-Pot one hour before serving. Add the can of mandarin oranges and can of pineapple to the crock-pot about 30 minutes prior to serving. To serve, spoon over steamed rice (recipe attached) and top with toasted almonds if desired.

Serving Directions for rice:
Combine packet of rice, 3 cups water, 1 teaspoon salt and 1 tablespoon oil in large saucepan. Stir. Bring to a rolling boil, then lower heat to simmer. Cover with a tight-fitting lid and simmer for 15 minutes. Do not lift lid while cooking. After cooking, set pan off the heat for an additional 5 minutes, again DO NOT LIFT THE LID.; July 15, 2009 at 12:05 AM
Salad Fixin's ~ Roasted Pecans said...: Roasted Pecans

6 oz. pecans
1 tablespoon butter
1/8-1/4 cup canola or olive oil
Seasoned salt, to taste
Garlic powder, to taste
Pepper, to taste
Slightly chop the pecans and spread out on a jelly roll pan. Melt the butter and add the oil and seasonings to the butter. Pour the butter mix over the pecans, and then stir the pecans so they are evenly coated with the butter mix. Roast in a 425 oven for 5-10 minutes, or until browned. The pecans need to turn a darker brown or they won't have the caramelized butter crispy texture.; July 15, 2009 at 12:07 AM
Salad Fixin's ~ Croutons said...: Croutons

1 loaf french bread
1 cup freshly grated parmesean cheese
1/4 cup canola or olive oil
1-2 tsp. garlic powder
2-3 tsp. Italian seasoning
1/2 tsp. seasoned salt
Cut the french bread into small pieces. Spread the squares out on a jelly roll pan. Mix the oil and seasonings together in a cup and stir thoroughly. While stirring, spoon the oil mix over the bread, trying to get some on most squares. You may or may not need more oil. Mix the bread to evenly coat it with the oil mixture. Toast the bread in a 400 degree oven for about 10-15 minutes, or until all the squares are crispy. Remove the pan from the oven and evenly sprinkle the cheese over the bread. Place the bread back in the oven for another 2-4 minutes, or until the cheese is melted.; July 15, 2009 at 12:07 AM
Peach Soup said...: This comment has been removed by a blog administrator.; July 15, 2009 at 12:09 AM
Grandma's Sunday Burgers said...: Grandma's Sunday Burgers

Watch for Shanon to post her version of a Homemade Gourmet recipe.; July 15, 2009 at 12:10 AM
Martini Marinated Steaks said...: MARTINI MARINATED STEAKS

Serves 2

Ingredients
3 tablespoons minced ginger
2 tablespoons vegetable oil
1/4 cup dry vermouth
2 garlic cloves, crushed
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram
1/4 teasooon pepper
1/4 teaspoon salt
2 rib eye steaks,sirloin, T-Bone or your choice cut (5 oz each)
6 pimento stuffed olives
1 dash Angostura bitters

Directions
1) In a freezer bag, combine all ingredients except meat and olives.
2) Score steaks with shallow crisscross cuts on one side; add to marinade.
3) Slice the olives and add them to the marinade.
4)Marinate at room temperature for two hours; turn several times or overnite in fridge.
5) Remove steaks, save marinade.
6) Broil or place on hot grill about three inches from heat.
7) Cook four minutes per side for rare; six minutes for medium; baste meat several times with marinade.
8) If desired, garnish with additional olives on a toothpick.; July 15, 2009 at 3:17 PM
Anonymous said...: Peach Soup:
6 ripe peaches, halved with pits removed
1 1/2 cups orange juice concentrate
2 cups milk
2 tsp. vanilla extract
1 tsp. cinnamon
For serving:
Vanilla yogurt
Angel food cake, cut into crouton size pieces

Puree the peaches until smooth. Pour into a bag and add the milk, orange juice, cinnamon, and vanilla. Mush around until thoroughly mixed. Place 2 cups of vanilla yogurt into a separate baggie, and angel food cake in another baggie. Bundle all together and freeze. To serve, defrost the soup, stir to combine, and ladle into bowls. Place a dollop of yogurt on top, followed by the angel food croutons. You can also garnish with other fresh fruit chunks, if desired.; July 17, 2009 at 7:18 PM
Chicken Tetrazzini said...: Chicken Tetrazzini
Martha Stewart

Coarse salt and ground pepper
6 tablespoons butter
1 pound white mushrooms, trimmed and sliced inch thick
1/2 cup all-purpose flour
3 cups milk
1 can (14.5 ounces) chicken broth
3/4 cup dry white wine
3 cups grated Parmesan cheese
1/2 teaspoon dried thyme leaves
1 pound linguine, broken in half
4 cups cooked chicken, shredded, chopped or small cubes
1 package (10 ounces) frozen peas, thawed and drained

Directions
1. In a large saucepan, melt 2 tablespoons butter over high heat. Add mushrooms, and season with salt and pepper. Cook, tossing frequently, until tender and browned, 8 to 10 minutes. Transfer to a bowl, and set aside.
2. Make sauce: In same saucepan, melt remaining 4 tablespoons butter over medium heat. Add flour; cook, whisking, about 1 minute. Whisking constantly, gradually add milk, broth, and wine. Bring to a boil; reduce to a simmer, and add 2 cups Parmesan and thyme. Season with salt and pepper.
3. Add sauce, chicken, peas, and mushrooms. Toss well to combine. Cool and place in a gallon size freezer bag. Include a small baggie with the 1 cup remaining Parmesan cheese. Include label, seal and freeze. Be sure to include the pasta on swap day.

Chicken Tetrazzini Serving Instructions:
Thaw contents of package. Break linguine in half and cook pasta 2 minutes less than package instructions for al dente; drain and return to pot. Add chicken sauce to the pasta and toss to combine.
Place mixture in baking dish and sprinkle with Parmesan. (Note that you could make 2 dishes and save one for another meal.)
Bake, covered with foil, at 400 degrees, until center is warm, about 45 minutes. Uncover, and bake until top is browned, about 10 minutes.; October 2, 2009 at 2:32 AM
Sweet and Sour Barbecued Chicken said...: *Sweet and Sour Barbecued Chicken*

RECIPE INGREDIENTS:
4 garlic cloves, crushed through a garlic press
1/4 cup balsamic vinegar
1 Tablespoon lime juice
1 Tablespoon lemon juice
2/3 cup light brown sugar
1/4 cup Dijon mustard
2/3 cup honey
2 teaspoon salt
1 teaspoon black pepper
1/2 cup olive oil
3 pounds boneless, skinless chicken breasts

1. In a shallow bowl, whisk together the garlic, vinegar, lime and lemon juices, brown sugar, mustard, honey, and salt and pepper. Whisk in the olive oil (a fun job for kids).

2. Place approximately one-third of the sauce in a freezer bag with the chicken. Place the other two-thirds in a separate smaller freezer bag for basting and for using as a dipping sauce. Combine the bags together in a freezer bag. Label and freeze flat with serving instructions:

*Sweet and Sour Barbecued Chicken*

Serving Day Instructions: (Grill, broil or bake)

Divide the "sauce bag" into 2 equal portions. These are for basting and dipping. Grill the chicken for about 4 minutes per side or until the juices run clear. During the last minutes of cooking, baste the chicken with one portion of the reserved sauce to glaze it. Serve with dipping sauce.; October 2, 2009 at 2:50 AM
Anonymous said...: Goulash
2 pounds ground beef
1 14-oz. can tomato soup
1 28-oz can crushed tomatoes
1 small-medium onion, finely chopped
1 1/2 -2 tsp. chili powder
1 tsp. garlic powder
salt and pepper to taste
1 bag egg noodles
Brown the ground beef with the onions. Drain well. Add the tomato soup, crushed tomatoes, and seasonings to the ground beef mixture. Mix well. Cook the egg noodles according to package directions, then drain well. Pour the ground beef mix over the noodles and mix well, serve hot.; October 20, 2009 at 3:48 PM
Chicken Hotdish said...: Chicken Hotdish

3 cups cooked cubed chicken
2 cans cream of chicken soup
1 can milk
1/4 teaspoon pepper
1 box Stove Top Stuffing made with 2 Tbsp butter
1 box Rice-a-Roni (do not use generic) made with 2 Tbsp of butter

Mix together cooked chicken, 2 cans of cream of chicken soup, 1 can milk and 1/4 teaspoon pepper. Pour into storage baggie.

Prepare 1 box of Stove Top Stuffing according to package directions using 2 Tbsp butter.
Prepare 1 box Rice-a-Roni (do not use a generic) according to package directions using 2 Tbsp butter.
Then mix stuffing and rice together and put in a storage baggie.

Combine both in a freezer bag. Include label and freeze flat.

Chicken Hotdish Serving Day Instructions:
Thaw meal package.
Pour saucy chicken mixture into bottom of 9x13" pan.
Spoon stuffing and rice mixture over top.
Cover with foil. Bake 45 minutes – 1 hour or until bubbly.
Serve with a colorful vegetable.; November 22, 2009 at 5:13 PM
Ultimate Steakhouse Burgers said...: Ultimate Steakhouse Burgers

3 slices sandwich bread, crusts removed and discarded, remaining bread cut into ½ inch pieces (about 2 cup)
1/2 cup milk
3 lbs lean ground beef
2 teaspoons salt
1 teaspoon pepper
4 large garlic cloves, very finely minced

Place bread in small bowl, add milk, and let mixture sit until saturated, about 5 min. Using fork, mash bread and milk until it forms smooth paste. Break up beef into small pieces in medium bowl, Season with salt and pepper, then add garlic and bread paste. Mix well. Place in labeled gallon freezer bag. Freeze flat.

Ultimate Steakhouse Burgers
Thaw. Form into burger patties. Oil cooking grate and grill burgers over very hot fire, without pressing down on them, until well seared on both sides, 7 to 10 minutes. Alternately, these can be broiled or done on the stovetop.; February 24, 2010 at 12:05 AM

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