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.

My shopping list for freezer group this weekend

Remember everyone, you purchase all your own meat, including the pepperoni. I will be getting all the rest, and splitting the cost. Here is my list! This time we will have 6 people cooking.

36-48 russett potatoes
48 red potatoes
48 carrots (regular)
12 bags (small) baby carrots
60 onions (any)
6 red onions
12 bottles of catalina dressing
18 cups ketchup
1 bottle liquid smoke
1 large container of season salt
6 cups brown sugar
6 cups white vinegar
48 green bell peppers
24 red bell peppers
24 limes
24 (1 lb.)bags frozen corn
12 (1 lb.) bags frozen broccoli florets
12 zucchini
12 (10 oz.) bags frozen peas
12 (4 oz.) cans mushrooms
60 cups shredded mozzarella
6 ( 1 lb.) bags rotini
24 cans cream of mushroom soup
12 pkgs. onion soup mix
24 jars alfredo sauce
24 (8 oz) cans tomato sauce
12 bunches of cilantro
12 bags frozen hashbrowns
24 cans cream of chicken soup
24 cups sour cream
12 cups grated cheddar cheese
6 cups butter
24 cups cornflakes
12 pkgs. taco seasoning
12 (4 oz.) cans diced green chilis
24 cans black beans
36 garlic cloves
24 cans stewed tomatoes
1 large bottle cumin
12 cans rotel
24 large cans spaghetti sauce
108 ziploc gallon bags

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

February Freezer Menu

Well, so sorry I have been MIA, but there is a thing called life, that seems to get in the way sometimes. No, really, sorry I have not been good with blogging lately.
Next freezer cooking session is on it's way. I am posting the menu and recipes for it.

Toddler Friendly
corn dog muffins
mini pizza cups
mini meatloaf cups
instant omelets
mini spaghetti cups
mini peach cobblers
mini tamale pies
mini bisquick pot pies
strawberry banana muffins

Dinners
Teriyaki Chicken
Sweet and Tangy Meatballs
Cilantro Lime Chicken w black beans and corn
Chicken Fajitas
French Chicken
Sweet BBQ Chicken
Creamy Italian Chicken
Cafe Rio Crockpot Chicken
Russian Stew

*please let me know what you think of our menu

More Freezer Recipes

Hawaiian Chicken Sandwiches 6-8 Chicken Breasts (1 for each family member, doubled) 2 cups of chicken broth 2 small cans of pineapple rings 2 red bell peppers sliced into thin strips 1large onion sliced into strips Provolone cheese Whole wheat buns or lettuce wraps Directions: Divide all contents evenly into two bags except cheese and buns/lettuce. Cook on low for 8 hours. Serve chicken topped with pepper and onions under melted provolone cheese on a bun or lettuce warp. We actually like this with rice too! Savory Pepper Steak 3 pounds of roundsteak but into ½ inch thick strips. ½ cup flour 1 tsp of salt 1 tsp pepper 1 large onion chopped a few garlic cloves—I like to put 4-5 crushed into each bag 1 green peppers sliced 1 red peper sliced 2 16oz cans of tomatoes—I prefer Italian style 2 tbsp beef bouillon 4 tsp of Worcestershire sauce 2 tbsp of steakseasoning 2 tbsp of steak sauce Directions: Toss steak strips in mixture of flour, salt and pepper. Mix together beef boullion,Worcestershire sauce, and steak sauce and divide evenly into two bags. Add remaining ingredients. Cook on low 8 hours. Serve with rice and a side salad. Scalloped Potatoes andHam 12 new potatoes and cut into ¼ inch round slices or a large bag of frozen potatoes 2 cans of cream ofyour choice—I used potato 2 cans of water 2 ham steaks, cubed--we used turkey ham 8 oz cheddar cheese 4 cups of broccoli salt and pepper Directions: Divide everything evenly into two containers. Cook on low for 8 hours. Salsa Chicken 6-8 chicken breasts 2 15 oz. cans of black beans 1 family size frozenbag of corn 2 cans of dicedtomatoes and green chilies 1 jar of salsa 1 packet of tacoseasoning 2 cups of cheddarcheese Directions: Divide everything except cheese evenly into two bags. Cook on low for 8 hours. Serve over rice or on corn tortillas with rice as a side.

Successful Freezer Cook!

Our Freezer cooking group met this morning, all with their own meat and I had set up all the little stations. Our goal to each prepare and take home 14 meals. We met at 8am and was finished by 1045. We accomplished about 130 meals! Here is what everyone took home

Two each of the Mexican Lasagna

Two Wild Rice Chicken Bake

Two Parmesan Sage Pork Chops

Two Chicken Tacos, I also did beef taco meat (I had extra meat)

Two White Chicken Chili

We also did Two Italian Cream Chicken and Two Orange Chicken, I forgot to take pictures of those. Sorry!!

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. 

Shopping List for Freezer Cooking First Cook

Well ladies, here is the shopping list for our first cook. It took forever to figure quantities, but here it is. Just so everyone knows. I will do the shopping for our group. Most of this is very low prep work, wanted to keep as simple as possible for the first time. For the average price of everything I have in my pricebook we are at about $69 per person or family and that is for 14 dinners (it will go up a tiny bit I have not figured in the price of  bread crumbs) in our group for two weeks worth of dinners! I think that is pretty good so far!

boneless skinless Chicken Breasts - 108 pounds
Cream cheese - 128 ounces
Cream of chicken soup - 16 cans
Dry Italian seasoning pkg. - 16 pkgs.
All purpose Flour - 12 1/2 cups
Salt - 1/2 cup
Pepper - 1/4 cup
 Bread Crumbs - 36 cups

 Sage  1 ½ cups

 Lemon zest - 1/2 cup

 Eggs - 48

Pork chops - 96

Wild rice - 40 cups cooked

Cream mushroom soup - 16

Sour cream - 3 ½ pounds

Lemon juice - 1 cup

Onions - 8 cups

Green chiles 16 small cans

White beans 32 cans

Cilantro ½ cup

oil - 6 cups

Chicken broth - 24 cups

Garlic - 32 cloves

Cumin - ¾ cup

oregano - ½ cup

Flour tortillas  - 192

taco seasoning  -32 pkg

Lime juice - 3 cups

Corn tortillas - 144

Refried beans - 16 cans

Ground beef or ground turkey - 32 pounds

Shredded cheddar or taco cheese -  40 cups

Bottle olive oil

balsamic vinegar - 5 Tbsp.

Ketchup - 3 cups

frozen OJ -  96 oz.

Brown sugar - 4 cups

 Grated Parmesan Cheese - 24 cups

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!!

My Own Creation!

I really wanted to throw something in the crockpot today at around 2pm and I am about out of freezer meals so I looked around at what I had and man does it smell good! I had about 2 pounds of chicken tenders, frozen I put those in the crockpot. Poured over that a bottle of Aldi's brand Herb and Garlic marinade. I chopped up 2 onions, 5 gold yukon potatoes, and 2 zucchini. I think we will just call it Herb and Garlic Chicken and Veg. Mmmm!

Freezing Bell Peppers

Well they had a great sale on peppers and my local store and I bought alot! I love doing this and chopping, slicing and freezing! Huge money saver and saves room in the fridge/freezer!

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!!

Family Favorite Freezer Recipes

Well, I am going to put up a more in depth post with our family favorite freezer recipes. I am working from home now and am able to have a little bit more time getting a little more organized and boy do I need to work more on our freezer! I have been doing freezer cooking for about 11 years. I love it! It is a great way to be organized, plan a menu and stick to it, and of course save a ton of $$$ on your grocery budget.
These are just a few of our favorites. Recipes to follow soon. I will be cooking these over the next few days and posting pictures.

Mexichicken
Chicken Broccoli
sloppy Joes
Mexican Beef and Rice
Russian Stew
Twice Baked Potatoes
Enchilada Pie
Breakfast Burritos
Wild Rice Chicken
Stromboli
Chicken Spaghetti
Manicotti
Lemon Chicken

RS Freezer Frenzy

Well tonight our lovely RS prepared freezer meals as our monthly activity. It was so much fun! One of the ladies in our organization tallied up a list and purchased all the ingredients. Those that signed up brought their own meat (enough for their families) for two meals. We were also asked to bring two extra chicken breasts so that while we were doing these meals for ourselves we made them for other families that might need a meal to be brought in. Sometimes when there is an illness, baby born, death, etc. we take meals over to help out that family. I will have to find out how many "extra meals" we were able to do. They were great!

We made Teriyaki Chicken, and Cranberry Chicken. Thanks for all your hard work Holly!
Cranberry Chicken
In a gallon freezer bag mix the following
1 can cranberry sauce
1 cup french dressing
1 pkg. onion soup mix
6 boneless skinless chicken breasts (my mom did pork loin chops)
mix in bag and freeze flat, to serve thaw 24 hours prior to cooking in fridge. Place in 9x13 pan and cook for 45 min at 350. Serve with rice (our favorite is Jasmine).

Teriyaki Chicken 
In a gallon freezer bag, mix the following
6 boneless skinless chicken breasts
1 can chunk pineapple, undrained
1 small package of baby carrots
1 onion, chunked
1 (10 oz) bottle teriyaki sauce
1 tsp garlic minced
1 1/2 cup water
To serve, thaw 24 hours prior to cooking in fridge. Place in crockpot and cook on low for 6-8 hours. High for 4 hours. Serve with rice (again, ours is Jasmine).

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

Chicken Stuffing Casserole

2 packages (6oz) chicken stuffing mix
2 cans (10 oz) cr. mushroom soup
1 cup milk
4 cups cooked, chopped chicken
2 cups frozen corn
2 cans (8 oz) each drained mushrooms
4 cups shredded cheddar cheese

Prepare stuffing mixes according to package directions. Meanwhile, in large bowl, mix soups, milk, set aside. Spread the stuffing into two 8 in. square baking dishes. Layer with the chicken, corn, mushrooms, soup mixture and cheese. Cover and freeze for up to 3 months.
To Serve-Remove from the freezer 30 min before baking (do not thaw). Bake at 350 for 1 1/2 hours. Uncover; bake 10-15 min longer or until heated longer.  www.tasteofhome.com