Honey Dijon Curry Chicken, Baked or Grilled!

Chicken – 6 boneless, skinless chicken breasts (or equivalent)
1 1/2 cups honey
3/4 cup butter
1/2 cup Dijon mustard or Stone Ground Brown mustard
1 T Curry Powder
2 tsp Salt
In a medium saucepan, combine all ingredients. Cook over medium heat, stirring until sauce is smooth and ingredients are dissolved. About 3 minutes. Cool.


To grill immediately: Place chicken in shallow container and add just enough sauce to cover – reserve remaining sauce and refrigerate. Place the marinating chicken in the refrigerator for at least one hour. Grill until chicken in done, juices will run clear. Serve with warmed sauce.

To freeze raw: Divide cooled sauce and raw chicken among freezer storage containers. Freeze. To cook, place the frozen chicken and sauce in an ungreased baking dish. Bake for 45 minutes at 350 f. After 45 minutes separate the chicken pieces so that they are in a single layer. Be sure to put the meatier side of the chicken down into the pan and sauce. Bake for 1-1/2 longer or until the sauce is thick and sticky and the chicken is cooked and nicely browned. This method takes a lot longer to cook, but it’s necessary for the sauce to caramelize correctly.

Orange Beef Stew
SERVES: ABOUT 6 PER BAG


RECIPE BY STEPHANIE BRANDT CORNAIS
*NOTE THIS RECIPE MAKES TWO COMPLETE MEALS/BAGS
INGREDIENTS
2 sweet potatoes, cut into 1 inch cubes (I scrub them good, but leave the skins on)
1 bunch of scallions
2 cups of orange juice (fresh juice is best, organic pasteurized juice is fine too)
1 tablespoon of rapadura sugar (or honey or maple syrup)
2 tablespoons of soy sauce
2 tablespoons of arrowroot powder (or whole-wheat flour)
2 tablespoons of minced garlic (fresh is best, but not having to cut up garlic is so nice!)
3 to 4 pounds of chuck roast (or any other kind of roast), chopped into cubes or two pieces
2 cups of beef broth (I use homemade stock)
Salt and Pepper to taste

Label 2 one-gallon freezer bags.
After chopping, divide everything evenly into the two bags. Shake them up, seal, and lay flat in the freezer.
Day of cooking: Pull one bag from the freezer and lay it on the counter for several minutes to slightly thaw. Peel away the bag and dump the contents into your slow cooker and cook on low for 8 hours or on high for 4 hours.
Serve with fresh salad and homemade sourdough bread, if you have it.

Freezer Chicken Spaghetti

1 1/2 to 2 pounds boneless skinless chicken, cubed
1 bell pepper, chopped
1 onion, chopped
2 pounds 2% Velveeta, cubed
1 1/2 cups light sour cream
1 can cream of chicken
1 can cream of celery
1 (7-ounce) can diced green chilies (optional)
1/2 cup milk
1-2 cloves garlic, chopped
salt and pepper to taste
noodles of your choice

Combine all ingredients (except noodles) in a bowl.
Put into gallon freezer bag and freeze.
To Serve-
Remove from freezer and crock for 6-8 hours on LOW.

Cook noodles then add into cheesy chicken mix.This might look a little runny after cooking, but when it cools it will thicken. You could also add in an extra can of cream of
soup if you desire.

Freezer Chicken Pesto Filled Shells

Pesto Chicken Stuffed Shells
recipe adapted from What's cookin, Chicago?
original Joelen recipe


12-16 jumbo pasta shells
water for boiling pasta
4oz cream cheese, softened
1 cup freshly grated Parmesan or Asiago cheese + 1/4 cup for topping
3 tablespoons prepared pesto (homemade or store bought)
2 cups shredded cooked chicken
2 cloves garlic, minced
salt and pepper to taste



In a large pot over high heat, boil water and prepare pasta shells as directed on package. Cook pasta shells only until al dente. The pasta will finish cooking when the dish is baked. Drain the pasta shells and set aside.

In a large bowl, combine the rest of the ingredients, except the 1/4 cup of cheese for the topping. Fill the pasta shells with the filling and place in a baking dish. Sprinkle the remaining 1/4 cup of cheese over filled shells.


Preheat oven to 350 degrees and bake shells uncovered for 30 minutes or until shells are bubbling hot and cheese melts.



* To make ahead/freezer meals - Prepare as directed but place filled shells in an oven- and freezer-proof baking dish. Top with remaining 1/4 cup of cheese over filled shells, cover and freeze. When ready to prepare, defrost. Preheat oven to 350 degrees and bake shells uncovered for 35-40 minutes or until shells are bubbling hot and cheese melts.

March Freezer Cooking Menu

March is already here, thank goodness the snow is melting as we speak!
I have gotten this months freezer menu done, sorry it's not before the first, but I am a little busy anymore.
We will prepare two each of the following meals in our cooking group.
*Russian stew
*Slow Cooker BBQ Spareribs
*Cheesy Hashbrown Casserole
*Black Bean Taco Soup
*Chicken Broccoli Alfredo
*Chicken Cacciatore
*Hearty Beef Stew
*Cilantro Lime Chicken w/ corn and blackbeans
*Crockpot Fajitas
*Pizza Pasta

We may get adventurous and make individual pizza kits for the kids, but we will see!
This will make our dinner total 18! That is possible.
Most of these are going to be freezer to crockpot meals, which are my favorite. They take much less time and less prep. Most everything can be just dumped into a bag. Most of these recipes came from . They have great recipes I love to use! Thanks!

RUSSIAN STEW
2 lbs. boneless, skinless chicken breasts, cut into bite size pieces
3-4 potatoes, chunked
1 bag baby carrots
1 onion chopped
1 bottle catalina dressing

Mix all ingredients in a ziploc, plus fill bottle one time w water, pour into bag. Crockpothigh 3-4 hrs. Great served w/ sky high biscuits.

SLOW COOKER BBQ SPARERIBS
1-2 lbs of country-style pork ribs
1 1/2 cups ketchup
1 1/2 Tablespoons seasoned salt
1/2 teaspoon liquid smoke
1/2 cup brown sugar
1/2 cup white vinegar
Directions:
Place pork in resealable gallon-sized freezer bag. Mix remaining ingredients together in a bowl and pour over pork. Mix together in bag and zip closed.
When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on HIGH for 3-4 hours or LOW for 6-7 hours.

CHEESY HASHBROWN CASSEROLE
1 (32 oz) bag frozen shredded hashbrowns
2 (10 3/4 oz) cans cream of chicken soup (reduced fat is fine)
2 cups sour cream (light is fine)
1 cup grated cheddar cheese
1/2 cup butter, melted
1/3 cup chopped onions
Topping:
2 cups crushed corn flakes
2 Tbsp butter, melted

Peel potatoes and boil for 30 minutes, until just tender. Cool and grate into a greased 9x13 inch baking dish (or put frozen hashbrowns into the baking dish). Combine soup, sour cream, cheese, the 1/2 cup melted butter, and onions. Gently blend into potatoes. Combine crushed corn flakes and the 2 tablespoons melted butter. Sprinkle on top. Make at 350 degrees for 30 minutes.

BLACK BEAN TACO SOUP
1 lb lean ground beef (or ground turkey works too!)
1 medium onion, chopped
1 package mild taco seasoning mix
1 (16 oz) bag frozen corn
1 (16 oz) can black beans drained and rinsed (you could use kidney beans or pinto beans)
2 (14 oz) cans stewed tomatoes
1 (8 oz) can tomato sauce
1 (4 oz) can diced green chilis
Directions:
Brown meat and onion, drain. Let meat cool for a minute, then dump into a resealable gallon-sized freezer bag.
Dump the remaining ingredients into the bag, mix together, and zip bag closed.
When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on HIGH for 1-2 hours or LOW for 2-3 1/2 hours.
Serve with tortilla chips, cheese, sour cream, and guacamole.

CHICKEN BROCCOLI ALFREDO
1 ½ pounds chicken breasts
1 (16 oz) bag frozen broccoli florets
2 (16 oz) jars Alfredo sauce (I use light)
1 large green pepper, chopped
1 (4 oz) can sliced mushrooms, drained
Directions:
Place all ingredients in a resealable gallon-sized freezer bag and mix together.
When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on LOW for 4-6 hours.
Serve with cooked fettuccine noodles, green salad.

CHICKEN CACCIATORE
1 lb chicken breasts
1 (26 oz) jar of chunky vegetable-style spaghetti sauce
1 zucchini, chopped
1 green pepper, chopped
1 sweet onion, chopped
Directions:
Place all ingredients in a resealable gallon-sized freezer bag and mix together.
Garnish: chopped black olives, shredded Parm cheese
When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on LOW for 6-8 hours.
Serve with cooked spaghetti noodles and garnish with olives and cheese.

HEARTY BEEF STEW
1 pound beef stew cubes
4 carrots, sliced
4 red potatoes, cut into large cubes
1 package dry onion soup mix
2 cans 98% fat-free cream of mushroom soup
1 (8 oz) can tomato sauce
1 (10 oz) package frozen green peas
Directions:
Place all ingredients in a resealable gallon-sized freezer bag. Mix together and zip bag closed. When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on LOW for 7-10 hours (or HIGH for 5-6 hours).

CILANTRO LIME CHICKEN W/ BLACK BEANS AND CORN
1 1/2 pounds chicken breasts
Juice from 2 limes
1 bunch fresh cilantro, chopped
1 (16 oz) bag frozen corn
2 minced garlic cloves
1/2 red onion, chopped
1 can black beans, drained and rinsed
1 tsp cumin
salt and pepper to taste
Directions:
Place all ingredients in a resealable gallon-sized freezer bag. Mix together and zip bag closed.
When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on LOW for 8 hours (or HIGH for 4 hours).
Serve with tortillas and toppings such as with sour cream, guacamole, salsa, and cheese.

CROCKPOT FAJITAS
1 pound boneless skinless chicken breast halves
1 can (14-1/2 ounces) Ro-Tel
1 each medium green & sweet red peppers julienned
1 medium onion, halved and sliced
2 teaspoons ground cumin
2 teaspoons chili powder
1 garlic clove, minced
1/4 teaspoon salt
1/2 cup chicken broth
squirt of lime juice

Directions:
Place chicken, peppers, and onions in a freezer bag, set aside. In a mixing bowl mix all other ingredients together. Pour mixture over chicken, peppers, and onions. Close freezer bag and squish mixture around so all gets coated in seasoned mixture. FREEZE. The night before cooking place freezer bag in refrigerator. The next morning pour all contents into your slow cooker and cook on low for 5-7 hours or until chicken is cooked through. Take chicken out of crockpot, cut strips of chicken or shred and put back into the crockpot until ready to serve. Serve with tortillas, rice and beans, and all your favorite toppings!

PIZZA PASTA *Note, this recipe is for 2 recipes, so don't double this!!
2 lbs ground beef
1 large onion chopped
1 clove garlic minced
1 teaspoon Italian seasoning
2 tablespoons olive oil
2 (26 once) jars spaghetti sauce
16 ounces rotini pasta, cooked and drained
5 cups shredded mozzarella cheese
8 ounces sliced pepperoni

Brown ground beef, onion, and garlic in oil. Drain. Stir in pasta, spaghetti sauce, and 3 cups cheese. Place mixture in 2 greased 9x13 pans. Sprinkle with remaining cheese. Top with pepperoni. Cover and freeze or bake uncovered at 350 for 25-30 minutes or until heated through

Food Storage Beef Stroganoff

1 cup dried onions 1 cup water 1/4 cup olive oil 3/4 cup whole wheat flour 1 tsp. salt 1 tsp. pepper 4 to 6 cups water 1 Tbsp. dried garlic 8 to 10 beef bouillon cubes 3 cans (4 oz each) sliced mushrooms, with liquid 1 Tbsp worcestershire sauce 3 Tbsp ketchup 2 cans (15 oz each) beef chunks, with liquid 1 cup dried sour cream, reconstituted with 1/2 cup water 10 cups water 1 tsp salt 6 cups uncooked wide noodles Rehydrate onions in water for 15 min. Drain. Pour olive oil into a large pot on high heat. Add onions, cook for 2 min. Add flour, salt, pepper, mix well with oil and onions, then pour in 4 to 6 cups water and continue to mix. Add garlic, bouillon, mushrooms, Worcestershire sauce, ketchup, and liquid from beef chunks. Turn heat down to medium and continue to stir and thicken for 30 min. Add beef, being careful not to break apart chunks. Stir sour cream into the stew. Boil 10 cups salted water in a large pot. Add noodles and cook until tender. Drain well and then serve beef mixture over noodles. Makes 4-6 servings.

Menu for Freezer Cook #2

So far I have come up with a few great ideas for our freezer cooking group. Let me know what you think

Fettucine Alfredo with Blackened Chicken

Buffalo Bleu Cheese Burgers

Mango Vegetable Chicken Bake

Chicken Ranch Ranchero over Rice

Teriyaki Chicken

Healthy Pork Chops with Pineapple Salsa

 
Coconut Chicken with Apricot Sauce

Chicken Parmesan Pesto Stuffed Shells

Cafe Rio Pulled Pork for Cafe Rio Salads

Crockpot Chicken or Beef Fajitas

Mexican Beef and Rice

Tator Tot Casserole

Not definite, waiting for my freezer groups input. 

Freezer Cooking Group First Cook

Ok, well our freezer cooking group has had it's first little quick meeting and we are doing just 2 weeks to start off with. We have decided on a menu and will meet in about 2 weeks.
Here is the menu and recipes! I will add pictures after we meet again.
Chicken Tacos
Skillet Cordon Bleu
White Chicken Chili
Wild Rice Chicken Bake
Parmesan Sage Pork Chops
Italian Cream Chicken
Mexican Lasagna
Slow Cooker Orange Chicken
We will be making 2 of each of these for each member in our group (8 of us) which will be a total of 128 meals wow that's alot. I think that's why we decided to keep it at just two weeks for now.

Chicken Tacos
2 pounds boneless skinless chicken breasts sliced or diced
1 pkg. taco seasoning mix (I make my own so it's equivalent to 2 Tbsp.)
3 Tbsp. lime juice
2 Tbsp. veg. oil
12 small tortillas
Mix all ingredients minus tortillas, in ziploc freezer bag. To serve thaw and warm in a skillet with a little oil. Serve on tortillas with fresh toppings, i.e. tomatoes, lettuce, sour cream.

For our group to do two of these we will need
192 tortillas
32 pounds chicken
16 pkgs taco seasoning
3 c. lime juice
2 c. veg. oil

Skillet Cordon bleu
I think we are going to change this recipe out it is way too much prep for now.

White Chicken Chili
3 chicken breasts, cooked and cubed
1/2 cup chopped onion
4 oz. can green chilies
2 cans white beans
1/2 tsp cilantro
1/4 c. oil
1 1/2 c. chicken broth
2 cloves crushed garlic
2 tsp. cumin
1 tsp. oregano
1/4 tsp. ground red pepper (opt.)

Chop onion and garlic, saute in pan with chicken. Cool, combine all ingredients in freezer bag. To serve, thaw and warm over medium heat or on low in crockpot.

For our group to do two of these we will need
48 chicken breasts
8 cups onion
16 cans green chilies
32 cans white beans (I may convince them to just make these from dry beans, huge $ saver)
1/2 c. cilantro
4 c. oil
24 c. chicken broth
32 cloves garlic
3/4 c. cumin
1/2 c. oregano

More to come I will post this for now but the rest is coming I promise!!
Wild Rice chicken Bake
5 cups cooked wild rice
2 cans cream mushroom soup
8 oz. sour cream
2 Tbsp. lemon juice
3 cups cooked chicken
(We always add 1 cup celery and 1 cup onions and 1 cup waterchestnuts! Not every kid will eat these so this is the kid friendly version)
Spread 2 1/2 cups cooked rice on bottom of pan. Mix soup, sour cream and lemon juice together in a separate bowl. Layer half soup mixture over rice, then add the chicken. Layer again the rest of the rice, soup mixture. Freeze. ( For my recipe I mix everything together, and freeze in a gallon freezer bag and this recipe makes two bags or two meals).
To serve thaw and bake til warm through. Is great with steamed broccoli and salad.

For our group we will need
40 cups cooked wild rice
16 cans cream mushroom soup
3 1/2 pounds sour cream
1 cup lemon juice
24 cups cooked chicken

Parmesan Sage Pork Chops
1/4 cup flour plus 2 Tbsp.
3/4 tsp salt
dash pepper
2 1/4 cups soft bread crumbs
1 1/2 cups grated parmesan cheese
1 Tbsp and 1 1/2 tsp. rubbed sage
1 1/2 tsp grated lemon zest
3 eggs, lightly beaten
6 bone-in pork loin chops (we prefer boneless if in the budget)
3 Tbsp. olive oil
3 Tbsp. butter
In a shallow bowl combine the flour salt and pepper. In another bowl mix the bread crumbs, parmesan, sage and lemon zest. Place eggs in a bowl, beaten. Coat pork chops in flour mixture, then egg, then coat with the bread crumb mixture. Place on cookie sheet and freeze, place in freezer bag.
To cook, thaw over night in fridge, then in a skillet brown chops in oil and butter for 2 minutes each side.Transfer to a baking dish and bake uncovered at 450 for 10-15 min. or meat thermometer reads 160 degrees.

For our group we will need
6 cups flour
1/4 cup salt
1/4 cup pepper
36 cups bread crumbs
24 cups parmesan
1 1/2 cups sage
1/2 cup lemon zest
48 eggs
96 pork chops


The butter and oil will be provided by each family because it will made at home.

Italian Cream Chicken
4-5 boneless skinless chicken breasts, frozen
1 pkg. cream cheese
1 can cream chicken soup
1 pkg. dry italian dressing seasoning

Place cream cheese, softened, soup and italian seasoning in freezer bag and squish. Place frozen chicken breasts in bag. Lay flat and freeze. To serve place in crockpot. Cook on high for 5-6 hours until chicken is falling apart. Serve over hot egg noodles, penne pasta or rice.

For our cooking group we will need
64 chicken breasts
16 pkgs. cream cheese
16 cans cream chicken soup
16 pkgs. italian dressing mix

 Mexican Lasagna
9 corn tortillas
1 can refried beans
2 pounds ground beef or ground turkey (we actually use taco flavored TVP)
1 pkg. taco seasoning
2 1/2 cups cheese, shredded

Cook beef or turkey, drain add taco seasoning, and 1/4 cup water. Put a layer of corn tortillas in 9x13 pan then layer with 1/3 of refried beans. We like to add a layer of salsa and black olives in ours. Sometimes we will take out the meat and do black beans. Then layer 1/3 of the meat, and sprinkle some cheese. Repeat layers 2 more times. Freeze. To serve:  thaw in fridge 24 to 48 hours ahead of time. Bake at 350 degrees for about 30 min. Top with sourcream, lettuce and salsa.

For our group we will need
144 corn tortillas
16 cans refried beans (we should just make our own would be way way cheaper!)
32 pounds ground beef or turkey (or again could be vegetarian and use black beans)
16 pkg. taco seasoning
40 cups shredded cheese

Slow Cooker Orange Chicken
4-5 boneless skinless chicken breasts, cut in bite sized pieces
1/3 cup flour
olive oil
1/2 Tbsp. salt
1 tsp. balsamic vinegar
3 Tbsp. ketchup
6 oz. frozen orange juice concentrate
4 Tbsp. brown sugar

Dredge chicken in flour. Freeze or you can cook and freeze, I don't prefer this method. Cook in oil and cook until brown. Cool, place on cookie sheet to flash freeze. Place all other ingredients in freezer bag and squish. Place chicken in bag also. To serve, pour into crockpot and cook on high 4-5 hours. Serve over jasmine rice.

For our group we will need
80 boneless skinless chicken breasts
6 1/2 cups flour
olive oil
8 Tbsp. salt
5 Tbsp. balsamic vinegar
3 cups ketchup
96 oz. oj
4 cups brown sugar

WOW!! Now to post the shopping list!! What a chore!!

Freezer Recipes

Taco Soup
2 pounds cooked hamburger
2 cans hominy, not drained
2 cans corn, not drained
2 cans green chilis (4 oz)
2 cans chili beans
2 cans black beans
2 pkg. taco seasoning mix
2 pkg. hidden valley ranch seasoning mix
mix all divide into two gallon size freezer bags, freeze flat on a cookie sheet. To cook, thaw 24 hours ahead then warm through or can put in crockpot on low until warm.
Serve over tortilla chips top with cheese or sour cream

Mexican Beef and Rice
2 pounds hamburger, cooked
1 large can olives, drained and sliced
2 cans black beans, drained and rinsed
4 cups cooked rice
2 pkg. taco seasoning mix
2 small cans tomato sauce
mix all into two gallon size freezer bags, "squish" together, forgot to make sure you know it is important to get as much of the air out of the bags to avoid freezer burn! Freeze flat on a cookie sheet. To serve warm through, can be put in crockpot on low. Serve with tortilla chips and top with sour cream, can also use as a filling in a flour tortilla along with avocado and lettuce.

Sloppy Joes
3 pounds cooked hamburger
2 cups onion, chopped
3 tomatoes chopped or can use 2 cans chopped tomatoes
3 cloves garlic, minced
1 tsp salt and pepper
Sauce
1 (30 oz) can tomato sauce
15 oz can v8
7 tsp worcestershire sauce
7 Tbsp brown sugar
7 Tbsp lemon juice
1/2 tsp ground red pepper, optional
1/2 tsp chili powder, optional
Mix well, divide into three small freezer bags, "squish" together. Lay flat to freeze, can place in crockpot on low to serve. Serve on buns with pickle spears.

Taco Meat
- self explanatory
one note, I do use my own already made taco seasoning instead of buying it from the store.
 When time to use, you can just microwave for about 4 -5 minutes and your ready for tacos!!

Tater Tot Casserole
2 pounds ground beef, cooked and drained
mix in 2 cans cream mushroom soup or make your own
layer your choice of vegetables, sometimes we will use peas, canned or frozen, this time we used frozen mix veggies.
top with tater tots and shredded cheese.
Layer each in a 8 x 8 pan (I use the glad ware that can be used in micro, dishwasher, and oven and freezer).
To cook thaw 24 hours in fridge then cook 350 for about 25 min or until bubbly.

Beef Stroganoff
3-4 pounds ground beef, cooked and drained
3 onions sliced thin, cooked with ground beef
2 packages onion soup mix or make your own
4 cans sliced mushrooms, or fresh or frozen will work
2 lg boxes of beef stock or beef bouillon and water
bring to simmer, add 4 Tbsp of flour to 1/2 cold water and mix into the pan, will thicken quickly. Lower heat, don't add sour cream until right before serving.
Freeze in 3-4 freezer bags, lay flat to freeze.
To serve can put in crockpot or warm on stovetop, add 1 cup sour cream right before serving, serve over hot egg noodles or rice.

Baja Citrus Swai
Ok, I really cheat here but I can't find a good hm recipe for the seasoning that compares to this.
I buy the McCormick Grill Mates Baja Citrus Marinade and add the vinegar, water and oil to this
We also buy the Swai Filets from WalMart, they come frozen individually packaged. I open then and cut them in half because they are quite large fillets. So three filets are plenty for our family. I layer then in a gallon freezer bag and dump the seasoning and other ingredients, swish it around a bit.
To serve thaw 24 hours in fridge, then grill or bake.

Ok, this isn't all of them but it's a start!!

Food Storage Beef Stew

1 cup dried onions
1 cup dried carrots
3 cups water
2 Tbsp olive oil
1/2 cup whole wheat flour
3 cups water
1 can (15oz) green beans, with liquid
1 can (15oz) corn, with liquid
8-10 cubes beef bouillon
1 Tbsp. dried garlic
1 Tbsp. Worcestershire sauce
1 tsp. kitchen bouquet
salt and pepper
2 cans (15oz) beef chunks, with liquid
Mashed potatoes
Rehydrate onions and carrots in 3 cups water for 15 min. Drain. In a large pot on high heat, add oil, onions and carrots, saute for 1 min. Sprinkle flour in and lightly brown. Add 3 cups water and stir until thickened. Add green beans, corn, bouillon, garlic, worcestershire sauce, kitchen bouquet, salt and pepper to taste. Turn down heat to medium low. Add beef and juice, being careful not to shred the chunks. Cover and simmer for 30 min. Serve stew over prepared mashed potatoes.

Food Storage Chicken Alfredo

4 cups cooked noodles

1 cup hot tap water

1/4 cup creamy soup base                                                  

1 cup freeze dried chicken

1/4 cup grated parmesan cheese

1/2 cup freeze dried asparagus (optional)

4 slices chopped bacon (optional)

Cook and drain noodles. Set aside. Reconstitute chicken and asparagus. Mix creamy soup base in hot tap water in saucepan. Add parmesan, bring to a boil and reduce heat and simmer for 5 minutes. Add asparagus and bacon to creamy soup mix. Serve over hot cooked noodles

Healthy Cheeseburger and Fries Casserole

My kids love this casserole but I hate how fattening it is. I found a wonderful "Healthy"version from
www.domessticated.com

1 pound 96/4 ground beef
1/4 tsp salt and pepper
1/4 tsp garlic powder
1 Tbsp worcestershire sauce
1 can condense cheddar cheese soup
8 Tbsp fat free sour cream
8 oz. frozen french fries
2 oz. 75%  Cabot reduced fat cheddar cheese
Preheat oven, bake french fries on baking sheet for 10 min., while browning ground beef in half of worcestershire sauce. Cook, stirring occasionally. Drain any excess grease and add seasoning, and other half of worcestershire sauce. Return to heat adding condensed cheese soup, and sour cream, heat through. Add to an 8x8 baking dish. Cover with baked french fries. Bake for ten minutes. Remove casserole from oven and sprinkle with cheddar cheese. Bake for 5 more min or until cheese is melted.

Raspberry Glazed Chicken

Sharing this recipe from:
www.recipeexchanges.blogspot.com


1 1/2 pounds chicken
3/4 cup raspberry jam
3/4 cup ketchup
1/8 cup white vinegar
1 tsp worcestershire sauce
1 tsp chili powder
pinch salt
In a small bowl, combine jam, ketchup, vinegar, worcestershire sauce, chili powder and salt. Pour over chicken into a ziploc freezer bag. Refrigerate for 1 hour turning every 15 min. Freeze.
To Serve- thaw in fridge overnight. Remove from bag and grill or put in 350 oven for 35-45 min. Serve over rice.

Dr Pepper Spaghetti

2 pounds ground beef, browned, drained
1 (16-oz) package spaghetti-cooked, drained
1 cup chopped onion
 1/2 tsp garlic powder
1/2 tsp italian seasoning
1/2 tsp salt
1/2 tsp pepper
1 can Dr Pepper
1 (15-oz) can tomato sauce
1 1/2 cups mozzarella cheese
2 Tbsp worcestershire sauce
Stir onions and seasoning into meat, browning. Add Dr. Pepper, tomato sauce, and worcestershire sauce into meat mixture and cook 5 min stirring often. Add meat mixture to already cooked (al dente) spaghetti noodles, add in mozzarella and mix.

Pour into 9x13 pan, freeze (of course cover with foil).
To serve- thaw in fridge 24 hours, in 350 degree oven bake 50 min

Teriyaki Chicken

1/2 cup soy sauce
1/2 cup sugar
1 1/2 Tbsp. red wine vinegar
2 tsp. sesame oil
1 small minced garlic clove
3/4 tsp. ground ginger

Stir ingredients together and pour into a gallon sized ziploc bag with 1 lb. boneless skinless chicken breasts (we prefer tenders), On serving day, thaw and pour into a baking dish. Bake preheated oven of 350 for 35 min. Serve over rice. To stretch this out, I add a bag of frozen, stir fry vegetables in before baking.

Cream Cheese Chicken

3 pounds boneless skinless breasts
2 Tbsp butter
salt and pepper
2 Tbsp. dry Italian salad dressing (1pkg.)
1 can cream chicken soup
8 oz. cream cheese (cut into 1" cubes)
1 Tbsp. onion - minced
Brush chicken with butter and sprinkle with salt and pepper. Place in a crockpot and sprinkle dry mix over all. Cover and cook on low for 5-6 hours. About 45 min. before done, mix soup, cream cheese, and onion in a small saucepan. Cook until smooth. Pour over the chicken. Cover and cook another 45 min.
To freeze- Cool and place in 1 gallon ziploc bag. Lay flat to freeze.
To serve - Reheat and serve over rice or noodles.

Freezer Recipes

I have had lots of requests lately for my freezer recipes and tips. Not sure what all everyone wanted but here are a few.

Potato, Broccoli and Cheese Bake
Be sure and double or triple this recipe for additional meals from the freezer
4 potatoes --sliced
1 head broccoli
1 can broccoli and cheese soup
2 cans milk -- aprox. to cover

Here's an easy recipe, and it freezes just fine when using cooked potatoes and reheating in the oven. No exact amount because I just slop it together. In a casserole, put a few (4-5) sliced potatoes, the florets from a head of broccoli (blanched), a can of cream of broccoli and cheese oup, and enough milk to make the soup cover the veggies. I throw in a handful or two of shredded cheddar cheese too. Cover, label and freeze.
For Crockpot: use raw potatoes and cook for 2-3 hours or till done. Freeze after cooking.

Baked Potato Soup

Serves 20
1 medium onion - chopped fine
4 Tbsp. butter or olive oil
10 baked potatoes - chopped coarsley
1 quart chicken stock
1/2 gallon milk - any

Saute' onion in butter, put onion and potatoes in food processor or blender. Add chicken stock. Pulse, add milk and process until desired smoothness. I like it slightly lumpy. You might find it easier to blend ingredients while cool and reheat. Freeze at this point. Some people do not like potato soup once it has been frozen, my family likes it just fine!
Suggested garnishes: chopped green or red onion, bacon bits, grated cheeses, sour cream - whatever your heart desires!

Taco Stuffed Shells

Here something interesting for you taco lovers. Instead of regular Italian stuffed shells last night I made Taco stuffed shells! This recipe for taco stuffed shells consists of ground beef and cream cheese for the filling and is topped with tortilla chips and cheese. Make sure to let the filling mixture have enough time to cool before stuffing the shells or you might have a sloppy mess on your handsJ. The traditional pasta sauce is replaced with a combination of salsa and taco sauce… the best part about this is you can make it as hot as you want! Everyone that tried these thought they were great and I thought the flavor was absolutely delicious. The green onions went nicely as a garnish and only adding to the flavor. If you want you can add other things such as black olives, sour cream or whatever you like on tacos on top as well.

Ingredients:
1lb ground beef
1 package taco seasoning
1 4 once package cream cheese
12 large pasta shells
1 cup salsa
1 cup taco sauce
1 cup cheddar cheese (shredded)
1 cup Monterey jack cheese (shredded)
1 ½ cups tortilla chips (crushed)
3 green onions (chopped)
1 cup sour cream
 
Cooking Instructions:

Step 1: In a fry pan cook ground beef and add taco seasoning and prepare according to package directions. Add cream cheese cover and simmer until cheese is melted. Blend well. Set aside and allow to fully cool. While burger is cooking cook the pasta shells, drain and toss well with butter.
Step 2:  Pour salsa in the bottom of a 9 x 13 inch baking dish.
Step 3: Stuff each shell with the meat mixture. Place the stuffed shells in the baking dish and cover the tops of the shells with taco sauce.
Step 4: Cover and bake in the oven at 350 degrees for 30 minutes.
Step 5: After 30 minutes, uncover, and sprinkle crushed chips and shredded cheddar and Monterey jack cheeses on top.  Cook for about 15 more minutes. Serve with sour cream, additional salsa, black olives or whatever you think goes good with tacos!

Dutch Ovens

Dutch ovens are incredibly versatile cooking utensils that can be used to prepare everything from soups and stews to baked goods and meats. Photo by Keith Sutto . Dutch ovens as we know them today were developed in the early eighteenth century. They sometimes were called "bake kettles" or "bake ovens," but "Dutch oven" (a name of uncertain origins) became the title of choice long ago. By the mid-1700s, almost all American families were cooking in Dutch ovens on home hearths and campfires. The Dutch ovens used by today's camp cooks differ little from early models. Each is a large deep pot with a tightly fitting lid. Three short legs support the whole affair over coals on the ground (or on the hearth). The lid has a raised rim to retain coals that are placed on the lid and to keep ashes from falling into the oven when the lid is lifted. With this arrangement -- coals on top and coals beneath -- the oven can be evenly heated for better cooking. A fixed handle on top of the lid provides for lifting the lid. A bail of steel wire is permanently attached to the pot portion for lifting and moving the whole oven. (Early Dutch ovens often had a long handle instead of a bail.) Old-time ovens were heavy cast iron, as are many modern versions, but now you can get aluminum ones, too, that are lighter. I prefer, however, cast-iron ovens. Cast iron heats slowly and evenly, and retains the heat long after the pot leaves the fire. In aluminum ovens, which do not have these characteristics, food often burns and sticks. A raised rim on the lid retains coals and keeps ash from falling into the oven when the lid is lifted. Photo by Clint Craft Also available are a variety of Dutch oven accessories, including lid lifters, lid stands, gloves, tripods, tote bags and even Dutch oven cooking tables with windscreens. A variety of books describing Dutch oven cooking methods and recipes can be purchased as well. Seasoning a cast-iron Dutch oven is very important. This is done by first cleaning the oven in hot water to remove any factory coating on the metal. (Most oven manufacturers recommend against using soap when washing.) Then rub salt-free shortening or cooking oil on all surfaces of the oven, and heat it for an hour or two with low heat. (Beef suet, bacon grease or salt-free butter or margarine can be used in a pinch.) This can be done in your home oven or with campfire coals. The ideal temperature is 250-300 degrees for two to three hours. After heating, remove the oven, allow it to cool and cover the whole metal surface with a light coating of shortening to protect the metal from rusting. Your oven will form a black patina, or finish, with continued use. Aluminum ovens won't rust and don't need any preparation or treatment before or after use. Simply wash and dry; no need to oil. Preheat the oven before food is put in to bake. Do this by placing a few coals on top and a few underneath for several minutes. This helps keep food from sticking in the oven. Food can be placed directly in the oven, or placed in a pan or aluminum foil wrapper in the oven. I like to cook large cuts of meat, soups and stews, and boiled or steamed vegetables, directly in the oven. Foil cups are good containers for muffins and breads. When making a cake or pie that needs to be removed for cutting and serving, I use a pan in the oven, elevated above the bottom to allow heated air to circulate all around and protect the dish from overheating by the coals beneath. A couple of metal tent pegs or nails, or a few pebbles, placed in the bottom of the oven support the pan. Coals are placed under the oven, and on top, when cooking. Generally, when making dishes with large liquid content, such as stews and soups, you place two-thirds of the coals beneath and one-third on top. This transmits higher heat to the liquid in the oven and then on to your food. When baking, reverse these proportions: one-third beneath and two-thirds on top. Too many on the bottom may overcook the baking food. More coals on top give high heat to the baking air space in the oven and directly down to your food. A multi-course meal for a crowd can be prepared using several Dutch ovens. Photo courtesy of boulder.utah.gov When using charcoal briquettes, I usually place six or seven under a 12-inch oven and 12-15 on top, replenishing these with new briquettes when preparing dishes with long cooking times. If the ground is damp, place a piece of aluminum foil on it to protect your coals or briquettes and get maximum heating. It's sometimes tricky maintaining the proper heat while cooking. Regulate it by adding or taking away coals on top or beneath, experimenting a bit if necessary. It's a good idea to build a small fire beside the oven and keep shoveling the fresh-made coals from there to the oven. Check the progress of your cooking by lifting the lid with tongs or a hook, and testing. Remember, Dutch ovens are not just for baking. They work well for pan frying, broiling and deep-frying as well. The lid can be inverted and used as a griddle, with some rocks, or three metal tent pegs driven in the ground, as supports. Dutch ovens are naturals for one-pot meals, but if you want to get spoiled, try the luxury of a whole battery of ovens: one for meat, one for vegetables, others for bread, pie, cake, cobbler, you name it. This is real living!

Stromboli - Pizza Roll

Ok, I am new at trying to make a step by step tutorial for cooking - so I made these for dinner tonight, the boys loved them!

Use your favorite pizza dough recipe, roll out into rectangle-

     Then place your favorite toppings, don't use sauce now. We used black forest ham, salami and mozzarella cheese.

Roll up, tucking ends under. Place onto cookie sheet with cornmeal sprinkled on it.

Drizzle with melted butter and sprinkle with Italian seasoning. Bake 375 for 20 min. Cool, cut into individual servings. Serve with warm pizza sauce. Enjoy

Pizza Dough (our favorite recipe)
2 cups warm water
1 Tbsp. yeast
2 tsp. sugar
2 tsp. salt
1/4 cup oil
5 1/2 to 6 cups flour (we use half whole wheat and half white)
Dissolve yeast in water and sugar. Add oil, salt and 2 cups of flour. Beat with dough hook on kitchen aid 2-3 min. Stir in rest of flour. Let rise for about 10 min. Punch down, divide into two, use for pizza or pizza rolls above.