1/2 cup onions, diced
2 T. fat free chicken broth
2 T. garlic, minced
1 1/2 lbs. ground turkey breast
1/2 cup sourdough bread crumbs
1/2 cup + 2 T. low sodium, low fat marinara sauce
2 T. fresh basil, chopped
2 T. italian parsley, chopped
Preheat oven to 350.
Saute the onions in the chicken broth until lightly browned. Add the garlic and cook 5 minutes more. Remove from heat and cool slightly.
In a large mixing bowl, combine the onion mixture with the ground turkey, bread crumbs, 1/2 cup marinara sauce, basil and parsley.
Form the mixture into a loaf. Shape and place in an ungreased loaf pan.
Brush with the remaining 2 T. marinara sauce and bake until cooked through (usually 30 - 45 minutes).
Drain off fat and let cool 20 minutes before cutting into 8 slices.
Friday, January 28, 2011
Crock Pot Chicken Tacos
3 lbs. boneless, skinless chicken breasts
2 10 oz. cans Rotel diced tomatoes and chilies
Place chicken breasts in crock pot. Pour cans of Rotel on top.
Set crock pot on high, let cook for 5 - 6 hours or until chicken shreds easily.
When ready to serve, remove from freezer and heat on stove on medium heat until warm. Serve inside warm tortillas with shredded cheese, sour cream, salsa, shredded lettuce, etc.
2 10 oz. cans Rotel diced tomatoes and chilies
Place chicken breasts in crock pot. Pour cans of Rotel on top.
Set crock pot on high, let cook for 5 - 6 hours or until chicken shreds easily.
When ready to serve, remove from freezer and heat on stove on medium heat until warm. Serve inside warm tortillas with shredded cheese, sour cream, salsa, shredded lettuce, etc.
Bread Crumb Freezer Meatloaf
Ingredients:
3 lbs. ground beef
1/2 cup dry bread crumbs
3 1/2 cups milk
1 cup minced onion
2 eggs
2 T. salt
2 T. worcestershire sauce
1/4 tsp. ground pepper
Directions:
Combine all ingredients in large bowl. Mix well.
Divide into two pans, either a casserole dish or a bread pan.
On cooking day: Remove from freezer in the morning. Preheat oven to 350. Check if done after 1 hour of cooking.
3 lbs. ground beef
1/2 cup dry bread crumbs
3 1/2 cups milk
1 cup minced onion
2 eggs
2 T. salt
2 T. worcestershire sauce
1/4 tsp. ground pepper
Directions:
Combine all ingredients in large bowl. Mix well.
Divide into two pans, either a casserole dish or a bread pan.
On cooking day: Remove from freezer in the morning. Preheat oven to 350. Check if done after 1 hour of cooking.
Chicketti
2 cups spaghetti, broken into 2" pieces, then partially cooked
1 1/2 cups chicken, cooked and cut up
1 can cream of mushroom soup
1/2 tsp. salt and pepper
1/2 cup chicken broth
1/2 cup chopped green bell pepper
1 3/4 cup grated cheese (1/2 lb.)
Mix all ingredients, except cheese. Top with cheese. Bake at 375 degrees for 30 - 40 minutes.
1 1/2 cups chicken, cooked and cut up
1 can cream of mushroom soup
1/2 tsp. salt and pepper
1/2 cup chicken broth
1/2 cup chopped green bell pepper
1 3/4 cup grated cheese (1/2 lb.)
Mix all ingredients, except cheese. Top with cheese. Bake at 375 degrees for 30 - 40 minutes.
Apricot Chicken
6 boneless, skinless chicken breast halves
8 oz. bottle russian dressing
9 oz. apricot preserves
1 packet onion soup mix
Place chicken in 9x13 pan. Pour sauce over top. Cover with foil and cook at 350 for 1 hour. Serve over steamed rice.
8 oz. bottle russian dressing
9 oz. apricot preserves
1 packet onion soup mix
Place chicken in 9x13 pan. Pour sauce over top. Cover with foil and cook at 350 for 1 hour. Serve over steamed rice.
Brown Sugar Chicken
6 boneless, skinless chicken breast halves
1 cup brown sugar
1/4 cup lemon-lime soda
2/3 cup vinegar
3 cloves minced garlic
2 T. soy sauce
1 tsp. ground black pepper
Place chicken in slow cooker. Pour sauce over top. Cook on low for 4 - 6 hours.
1 cup brown sugar
1/4 cup lemon-lime soda
2/3 cup vinegar
3 cloves minced garlic
2 T. soy sauce
1 tsp. ground black pepper
Place chicken in slow cooker. Pour sauce over top. Cook on low for 4 - 6 hours.
Beef Burgundy
1 lb. stew meat
1 can French Onion soup
1 can Golden Mushroom soup
Mix together and cook in crock pot on low for 8 - 10 hours. Serve over rice.
1 can French Onion soup
1 can Golden Mushroom soup
Mix together and cook in crock pot on low for 8 - 10 hours. Serve over rice.
Mango Pork
2-3 lb pork roast
1 1/2 cup mango salsa
1 cup brown sugar
Combine brown sugar and salsa in a gallon freezer bag. Put the roast in and mix. Freeze. To serve: Thaw. Please in a greased slow cooker. cook on low 8 - 10 hours, or high 4 - 6. Shred te pork and serve over rice.
1 1/2 cup mango salsa
1 cup brown sugar
Combine brown sugar and salsa in a gallon freezer bag. Put the roast in and mix. Freeze. To serve: Thaw. Please in a greased slow cooker. cook on low 8 - 10 hours, or high 4 - 6. Shred te pork and serve over rice.
Almost Ravioli
1 lb ground beef
1 onion, chopped
1 clove garlic, minced
8 oz. bowtie pasta
4 cups spaghetti sauce
1 cup tomato sauce
1/4 tsp. pepper
2 T. sugar
10 oz. pkg. frozen chopped spinach
1 cup cottage cheese
2 eggs, slightly beaten
1/2 cup grated parmesan cheese
Brown ground beef with onion and garlic. Cook bowtie pasta in salted water for half the time recommended on package. Combine ground beef, pasta, and all remaining ingredients. Place in a gallon freezer bag. Label and freeze. To serve: Thaw. Place in greased baking dish. Stir. Place dish on a baking sheet. Bake uncovered for 45 min at 350. Top with more parmesan cheese.
1 onion, chopped
1 clove garlic, minced
8 oz. bowtie pasta
4 cups spaghetti sauce
1 cup tomato sauce
1/4 tsp. pepper
2 T. sugar
10 oz. pkg. frozen chopped spinach
1 cup cottage cheese
2 eggs, slightly beaten
1/2 cup grated parmesan cheese
Brown ground beef with onion and garlic. Cook bowtie pasta in salted water for half the time recommended on package. Combine ground beef, pasta, and all remaining ingredients. Place in a gallon freezer bag. Label and freeze. To serve: Thaw. Place in greased baking dish. Stir. Place dish on a baking sheet. Bake uncovered for 45 min at 350. Top with more parmesan cheese.
Easy Spaghetti Pie
Grease a 9x13 pan and layer (in order):
2 1/2 cups cooked spaghetti noodles
2 well beaten eggs
Parmesan cheese to taste
1 pint cottage cheese
1 jar spaghetti sauce
1 lb. cooked and drained hamburger (or turkey) with 1 diced onion
1 cup (at least) grated cheese
Cover with foil and bake at 350 for approx. 30 minutes.
2 1/2 cups cooked spaghetti noodles
2 well beaten eggs
Parmesan cheese to taste
1 pint cottage cheese
1 jar spaghetti sauce
1 lb. cooked and drained hamburger (or turkey) with 1 diced onion
1 cup (at least) grated cheese
Cover with foil and bake at 350 for approx. 30 minutes.
Cheese-Filled Jumbo Shells
Ingredients:
30 - 35 Jumbo pasta shells (a 12 oz. box has about 35 - 40 shells)
24 - 26 oz. cottage cheese
16 oz. mozzarella cheese
3/4 cup parmesan cheese
2 eggs
3/4 tsp. dried oregano
1/2 tsp. salt
1/2 tsp. pepper
28 oz. spaghetti sauce
Directions:
Cook shells in boiling salted water about half of recommended time. Drain and let cool on wax paper. Meanwhile, combine rest of ingredients except spaghetti sauce. Fill each shell with about 2 T. filling. Pour half a cup of sauce in bottom of 9x13 baking dish. Arrange shells on top, then pour remaining sauce over. Bake at 350 until cheese has melted. (If frozen, about an hour)
30 - 35 Jumbo pasta shells (a 12 oz. box has about 35 - 40 shells)
24 - 26 oz. cottage cheese
16 oz. mozzarella cheese
3/4 cup parmesan cheese
2 eggs
3/4 tsp. dried oregano
1/2 tsp. salt
1/2 tsp. pepper
28 oz. spaghetti sauce
Directions:
Cook shells in boiling salted water about half of recommended time. Drain and let cool on wax paper. Meanwhile, combine rest of ingredients except spaghetti sauce. Fill each shell with about 2 T. filling. Pour half a cup of sauce in bottom of 9x13 baking dish. Arrange shells on top, then pour remaining sauce over. Bake at 350 until cheese has melted. (If frozen, about an hour)
Beef and Mushrooms
3 lbs. stew meat
1 can cream of mushroom soup
2 cans (4 oz. each) mushroom pieces with liquid
½ cup apple juice
1 envelope dry onion soup mix
Combine all in greased slow cooker. Cover and cook on low for 10 hours.
Serve over rice and with veggies.
1 can cream of mushroom soup
2 cans (4 oz. each) mushroom pieces with liquid
½ cup apple juice
1 envelope dry onion soup mix
Combine all in greased slow cooker. Cover and cook on low for 10 hours.
Serve over rice and with veggies.
Turkey Pumpkin Chili
1 pound ground turkey
1 T minced garlic
Garlic powder to taste
2 (14.5oz) cans Chili Beans
2 (14.5oz) cans Pinto Beans
2 (14.5oz) cans Black Beans
1 large can pure pumpkin (not pumpkin pie mix)
1 packet chili seasoning (or more to taste)
Chopped fresh onions to taste
Brown the ground turkey with minced garlic and garlic powder.
Put all ingredients in crock pot and let simmer at least an hour, but longer is better. Top with cheddar cheese and sour cream- enjoy!
*The recipe I was given also included 1 tube of soyrizo (which I didn’t do because I don’t even know what it is) But if you would like to add it, incorporate it as you are browning your turkey.
1 T minced garlic
Garlic powder to taste
2 (14.5oz) cans Chili Beans
2 (14.5oz) cans Pinto Beans
2 (14.5oz) cans Black Beans
1 large can pure pumpkin (not pumpkin pie mix)
1 packet chili seasoning (or more to taste)
Chopped fresh onions to taste
Brown the ground turkey with minced garlic and garlic powder.
Put all ingredients in crock pot and let simmer at least an hour, but longer is better. Top with cheddar cheese and sour cream- enjoy!
*The recipe I was given also included 1 tube of soyrizo (which I didn’t do because I don’t even know what it is) But if you would like to add it, incorporate it as you are browning your turkey.
Bruschetta Chicken
1 can (14.5 oz) diced tomatoes, undrained
1 pkg. Stuffing Mix for Chicken
3/4 cup water
2 cloves garlic, minced
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. dried basil leaves
1 cup KRAFT 2% Milk Shredded Mozzarella Cheese
HEAT oven to 400ยบF. MIX tomatoes, stuffing mix, water and garlic just until stuffing mix is moistened, set aside.
Place chicken in bottom of 13x9-inch baking dish, sprinkle with basil and cheese. TOP with stuffing. Bake 30 min. or until chicken is done.
1 pkg. Stuffing Mix for Chicken
3/4 cup water
2 cloves garlic, minced
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. dried basil leaves
1 cup KRAFT 2% Milk Shredded Mozzarella Cheese
HEAT oven to 400ยบF. MIX tomatoes, stuffing mix, water and garlic just until stuffing mix is moistened, set aside.
Place chicken in bottom of 13x9-inch baking dish, sprinkle with basil and cheese. TOP with stuffing. Bake 30 min. or until chicken is done.
Thursday, January 27, 2011
Chicken Potato Casserole
Ingredients:
• 10 oz. can cream of chicken soup
• 1 cup sour cream
• 1/4 cup milk
• 2 cups cubed cooked chicken
• 1-1/4 cups shredded Cheddar cheese
• 3-1/2 cups frozen hash brown potatoes, thawed
• 1 cup frozen peppers and onions, thawed
• 1-1/2 cups crushed potato chips
Preparation:
Preheat oven to 350 degrees. In a medium bowl, combine soup, sour cream, milk, chicken and 1-1/4 cups cheese. Spread three-quarters of this mixture in a greased 2-quart baking dish.
Sprinkle hash browns and peppers and onions over the top of the casserole and press down lightly, then top vegetables with remaining soup mixture. Sprinkle with remaining cheese.
Bake casserole, uncovered, at 350 degrees for 50-60 minutes or until bubbly. Let stand for 5-10 minutes before serving. 8 servings
To freeze, assemble casserole as directed, except do not thaw potatoes, peppers, or onions and do not sprinkle with potato chips.
Wrap casserole in freezer wrap or heavy duty foil and freeze. Reserve potato chips in pantry. To thaw and bake, let thaw overnight in refrigerator.
Uncover and bake at 350 degrees F for 60-70 minutes until bubbly. Then top with crushed potato chips and bake 5-10 minutes longer.
• 10 oz. can cream of chicken soup
• 1 cup sour cream
• 1/4 cup milk
• 2 cups cubed cooked chicken
• 1-1/4 cups shredded Cheddar cheese
• 3-1/2 cups frozen hash brown potatoes, thawed
• 1 cup frozen peppers and onions, thawed
• 1-1/2 cups crushed potato chips
Preparation:
Preheat oven to 350 degrees. In a medium bowl, combine soup, sour cream, milk, chicken and 1-1/4 cups cheese. Spread three-quarters of this mixture in a greased 2-quart baking dish.
Sprinkle hash browns and peppers and onions over the top of the casserole and press down lightly, then top vegetables with remaining soup mixture. Sprinkle with remaining cheese.
Bake casserole, uncovered, at 350 degrees for 50-60 minutes or until bubbly. Let stand for 5-10 minutes before serving. 8 servings
To freeze, assemble casserole as directed, except do not thaw potatoes, peppers, or onions and do not sprinkle with potato chips.
Wrap casserole in freezer wrap or heavy duty foil and freeze. Reserve potato chips in pantry. To thaw and bake, let thaw overnight in refrigerator.
Uncover and bake at 350 degrees F for 60-70 minutes until bubbly. Then top with crushed potato chips and bake 5-10 minutes longer.
Orange Juice Chicken
• 6-8 boneless, skinless chicken breasts or tenders
• 2 cups orange juice
• ½ cup soy sauce
• 2 tsp. fresh ground ginger
Bake at 350 for 45-60 mins. Serve over rice or noodles.
• 2 cups orange juice
• ½ cup soy sauce
• 2 tsp. fresh ground ginger
Bake at 350 for 45-60 mins. Serve over rice or noodles.
Freezer Vegetable Soup
Ingredients
• SOUP BASE:
• 1 quart chopped fresh tomatoes
• 1 cup diced celery
• 1 cup diced carrots
• 1 cup diced onion
• 2 teaspoons sugar
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon dill weed
• 2 cups diced cooked potatoes
Directions: Combine soup base ingredients in pot; bring to a boil over medium heat. Reduce heat; cover and simmer for 45 minutes. Cool. May be frozen for up to 3 months.
• To prepare soup: Thaw soup base in the refrigerator. Transfer to pot, add 1-2 cups water; simmer for 30-40 minutes.
It has been my experience that potatoes don’t freeze well, however this recipe calls for potatoes. If you make the soup and it is nasty, give me a call and I will order you a pizza. :)
• SOUP BASE:
• 1 quart chopped fresh tomatoes
• 1 cup diced celery
• 1 cup diced carrots
• 1 cup diced onion
• 2 teaspoons sugar
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon dill weed
• 2 cups diced cooked potatoes
Directions: Combine soup base ingredients in pot; bring to a boil over medium heat. Reduce heat; cover and simmer for 45 minutes. Cool. May be frozen for up to 3 months.
• To prepare soup: Thaw soup base in the refrigerator. Transfer to pot, add 1-2 cups water; simmer for 30-40 minutes.
It has been my experience that potatoes don’t freeze well, however this recipe calls for potatoes. If you make the soup and it is nasty, give me a call and I will order you a pizza. :)
Sweet and Sour Chicken
Sauce:
3/4 Cup Water
2 Tbsp. Cornstarch
3/4 Cup Ketsup
2 Tbsp. Vinegar
2 Tbsp. Worcestershire Sauce
1/4 Cup Soy Sauce
1/2 Cup Sugar
1/2 Cup Juice from Can of Pineapple Tidbits
Other Ingredients:
5 Chicken Breasts or 10 Chicken Tenders
1 Can of Pineapple Tidbits
Directions:
Mix water and cornstarch in a small saucepan. Add remaining ingredients and bring to a boil. Pour over pineapple and chicken in crock pot. Cook 8 hours or until Chicken is cooked through. Serve over rice.
(I usually shred the chicken once it's cooked, and then add it back to the sauce before serving.)
3/4 Cup Water
2 Tbsp. Cornstarch
3/4 Cup Ketsup
2 Tbsp. Vinegar
2 Tbsp. Worcestershire Sauce
1/4 Cup Soy Sauce
1/2 Cup Sugar
1/2 Cup Juice from Can of Pineapple Tidbits
Other Ingredients:
5 Chicken Breasts or 10 Chicken Tenders
1 Can of Pineapple Tidbits
Directions:
Mix water and cornstarch in a small saucepan. Add remaining ingredients and bring to a boil. Pour over pineapple and chicken in crock pot. Cook 8 hours or until Chicken is cooked through. Serve over rice.
(I usually shred the chicken once it's cooked, and then add it back to the sauce before serving.)
Taco Soup
1 1/2 lbs. Hamburger
1 can Pork and Beans
1 pkg. Taco Seasoning
1 can Cream of Mushroom Soup
1 can Tomato Soup
1 can Beef Broth
1 1/2 cans Water
Brown meat and add seasoning. In a separate pot heat cream of mushroom soup, tomato soup, beef broth and water, mix well. Add meat and pork and beans, and let simmer for 15 minutes. Top with cheese and fritos.
1 can Pork and Beans
1 pkg. Taco Seasoning
1 can Cream of Mushroom Soup
1 can Tomato Soup
1 can Beef Broth
1 1/2 cans Water
Brown meat and add seasoning. In a separate pot heat cream of mushroom soup, tomato soup, beef broth and water, mix well. Add meat and pork and beans, and let simmer for 15 minutes. Top with cheese and fritos.
Swiss Chicken
10-12 Chicken Tenders
2 cans Cream of Chicken Soup
1 can Milk
8 slices of Swiss Cheese
1/2 box of Stuffing
Place chicken in bottom of 9x13 pan. Place swiss cheese on top. Spoon sauce on top of chicken and cheese. Sprinkle stuffing on top. Bake at 350 for 1 1/2 hours, or until chicken is cooked through.
2 cans Cream of Chicken Soup
1 can Milk
8 slices of Swiss Cheese
1/2 box of Stuffing
Place chicken in bottom of 9x13 pan. Place swiss cheese on top. Spoon sauce on top of chicken and cheese. Sprinkle stuffing on top. Bake at 350 for 1 1/2 hours, or until chicken is cooked through.
Cheesy Ham and Potatoes
1 24oz. bag frozen shredded hash browns
1/2 C. minced onion
2 cans cream of celery soup
1 8oz. package cream cheese
1 1/2 C. Monterey Jack cheese, shredded
1 1/2 C. cubed ham
1/4 t. pepper
Soften cream cheese and cream together with soup. Stir in onions, ham, Jack cheese and pepper. Break apart hash browns. Gently stir into cheese mixture. Place in gallon freezer bag. Label and freeze.
To serve: Thaw. Place in greased baking dish. Bake covered for 1 hour at 350 degrees. Uncover and top with shredded Cheddar cheese. Return to oven until cheese is melted.
1/2 C. minced onion
2 cans cream of celery soup
1 8oz. package cream cheese
1 1/2 C. Monterey Jack cheese, shredded
1 1/2 C. cubed ham
1/4 t. pepper
Soften cream cheese and cream together with soup. Stir in onions, ham, Jack cheese and pepper. Break apart hash browns. Gently stir into cheese mixture. Place in gallon freezer bag. Label and freeze.
To serve: Thaw. Place in greased baking dish. Bake covered for 1 hour at 350 degrees. Uncover and top with shredded Cheddar cheese. Return to oven until cheese is melted.
Simply Lasagna
12 lasagna noodles
2 c. cottage cheese
1 egg, slightly beaten
1 T. dried chopped parsley
2 T. Parmesan cheese
1 C. Mozzarella cheese, shredded
1 1/2 C. Monterey Jack cheese, shredded
3-4 C. Spaghetti sauce
Do not cook the lasagna noodles. Combine the cottage cheese, slightly beaten egg, parsley and Parmesan cheese. Grease foil baking pan. Cover bottom with thin layer of sauce. Layer noodles (do not cook them, break them to fit), sauce, half the Mozzarella and half the Jack cheeses. Top with another layer of noodles, then the cottage cheese mixture. Top with another layer of noodles, then the rest of the Mozzarella and Jack cheeses and cover with a thick layer of spaghetti sauce. Cover with extra heavy foil. Level and freeze.
To Serve: Thaw. Bake covered for 45-60 min. @ 375 degrees. Uncover, top with more Mozzarella cheese and bake an additional 5 min. or until cheese is melted.
2 c. cottage cheese
1 egg, slightly beaten
1 T. dried chopped parsley
2 T. Parmesan cheese
1 C. Mozzarella cheese, shredded
1 1/2 C. Monterey Jack cheese, shredded
3-4 C. Spaghetti sauce
Do not cook the lasagna noodles. Combine the cottage cheese, slightly beaten egg, parsley and Parmesan cheese. Grease foil baking pan. Cover bottom with thin layer of sauce. Layer noodles (do not cook them, break them to fit), sauce, half the Mozzarella and half the Jack cheeses. Top with another layer of noodles, then the cottage cheese mixture. Top with another layer of noodles, then the rest of the Mozzarella and Jack cheeses and cover with a thick layer of spaghetti sauce. Cover with extra heavy foil. Level and freeze.
To Serve: Thaw. Bake covered for 45-60 min. @ 375 degrees. Uncover, top with more Mozzarella cheese and bake an additional 5 min. or until cheese is melted.
Cream Cheese Chicken
1- .7oz. envelope Italian dressing mix
1/2 C. butter
2 lbs. boneless skinless chicken breast
1 can cream of chicken soup
1- 8 oz. package cream cheese
Turn slow cooker on High. Place butter in bottom of slow cooker. When the butter has melted, add one envelope Italian dressing dry mix. Stir into butter until well mixed. Cut chicken breasts into 1" strips. Place in slow cooker and stir to coat with butter and dressing mix. Cover and cook on High for 2 hours. Remove chicken to plate to cool. Add cream of chicken soup and cream cheese. Stir to melt and mix well until smooth and creamy. Remove sauce from slow cooker and allow to cool. Place chicken and sauce into a gallon resealable freezer bag. Label. Freeze.
To serve: Thaw. Heat until piping hot and bubbly. Serve over mashed potatoes, rice, or hot buttered noodles.
1/2 C. butter
2 lbs. boneless skinless chicken breast
1 can cream of chicken soup
1- 8 oz. package cream cheese
Turn slow cooker on High. Place butter in bottom of slow cooker. When the butter has melted, add one envelope Italian dressing dry mix. Stir into butter until well mixed. Cut chicken breasts into 1" strips. Place in slow cooker and stir to coat with butter and dressing mix. Cover and cook on High for 2 hours. Remove chicken to plate to cool. Add cream of chicken soup and cream cheese. Stir to melt and mix well until smooth and creamy. Remove sauce from slow cooker and allow to cool. Place chicken and sauce into a gallon resealable freezer bag. Label. Freeze.
To serve: Thaw. Heat until piping hot and bubbly. Serve over mashed potatoes, rice, or hot buttered noodles.
Barbeque Chicken
1 whole chicken, cut up and skinless
1 Cup catsup
1 Tablespoon brown sugar, firmly packed
3 Tablespoons Worcestershire sauce
In a small bowl blend together sugar, catsup and brown sugar. Pour into ziploc baggie and place chicken pieces into baggie. Seal and freeze. Unthaw chicken overnight and place in crockpot in the morning. Cook on low 6-8 hours.
1 Cup catsup
1 Tablespoon brown sugar, firmly packed
3 Tablespoons Worcestershire sauce
In a small bowl blend together sugar, catsup and brown sugar. Pour into ziploc baggie and place chicken pieces into baggie. Seal and freeze. Unthaw chicken overnight and place in crockpot in the morning. Cook on low 6-8 hours.
Ziti Pepperoni Casserole
1 (16 ounce) box ziti pasta, cooked and drained
1 (32 ounce) jar spaghetti sauce
1/2 lb mozzarella cheese, grated (or more)
1/2 lb cheddar cheese, grated (or more)
1/2 lb pepperoni, chopped
1 lb cottage cheese
Set aside some of the cheeses for topping the casserole.
Mix remaining ingredients in a large bowl. Spoon into a 13x9 baking dish. Top with remaining cheese.
Bake at 375ยบ for 40 minutes or until lightly browned on top.
To freeze: Cover dish with foil and freeze. When frozen you can pop it out of the container and put in a freezer bag if desired. To heat: Thaw and preheat oven to 350°F Cover and bake for 20 minutes. Uncover and bake for 10-15 minutes more.
1 (32 ounce) jar spaghetti sauce
1/2 lb mozzarella cheese, grated (or more)
1/2 lb cheddar cheese, grated (or more)
1/2 lb pepperoni, chopped
1 lb cottage cheese
Set aside some of the cheeses for topping the casserole.
Mix remaining ingredients in a large bowl. Spoon into a 13x9 baking dish. Top with remaining cheese.
Bake at 375ยบ for 40 minutes or until lightly browned on top.
To freeze: Cover dish with foil and freeze. When frozen you can pop it out of the container and put in a freezer bag if desired. To heat: Thaw and preheat oven to 350°F Cover and bake for 20 minutes. Uncover and bake for 10-15 minutes more.
New England Chili
Brown:
1 ½ lbs. lean ground beef
Add:
1 large chopped onion
1 cup diced celery
4 cups shredded cabbage
Brown slightly. Add ½ cup water and simmer for ½ hour.
Add:
3 cans pinto beans
1 large can tomatoes
1 tsp. salt
1 pkg. chili seasoning
Simmer 1 – 2 hours. Stir often to prevent scorching.
From frozen - reheat in crock pot or stovetop.
1 ½ lbs. lean ground beef
Add:
1 large chopped onion
1 cup diced celery
4 cups shredded cabbage
Brown slightly. Add ½ cup water and simmer for ½ hour.
Add:
3 cans pinto beans
1 large can tomatoes
1 tsp. salt
1 pkg. chili seasoning
Simmer 1 – 2 hours. Stir often to prevent scorching.
From frozen - reheat in crock pot or stovetop.
Shepherd's Pie
3 extra large peeled potatoes cooked, mash with sour cream, butter, salt & pepper
1 lb. ground beef (cooked with chopped onions and minced garlic) drain
2 cups corn
2 cups green beans
1 can diced tomatoes
1 15 oz can tomato sauce
2 Tbsp. Worcestershire sauce
2 cups grated cheese
salt & pepper to taste
In a large bowl combine cooked ground beef, tomatoes, tomato sauce, corn, green beans, Worcestershire sauce. Sprinkle salt and pepper over the mixture. Put mixture in a 9x13 pan. Spoon mashed potatoes evenly over the top. Next top with grated cheese. Cover with foil and freeze. To serve; thaw and bake covered 350 degrees for 45 min. Uncover the last 5 minutes.
1 lb. ground beef (cooked with chopped onions and minced garlic) drain
2 cups corn
2 cups green beans
1 can diced tomatoes
1 15 oz can tomato sauce
2 Tbsp. Worcestershire sauce
2 cups grated cheese
salt & pepper to taste
In a large bowl combine cooked ground beef, tomatoes, tomato sauce, corn, green beans, Worcestershire sauce. Sprinkle salt and pepper over the mixture. Put mixture in a 9x13 pan. Spoon mashed potatoes evenly over the top. Next top with grated cheese. Cover with foil and freeze. To serve; thaw and bake covered 350 degrees for 45 min. Uncover the last 5 minutes.
Meatball Stroganoff
36 frozen meatballs
1/2 cup minced onion
2 cans cream of mushroom soup
1 can mushrooms, drained
1/2 tsp. garlic salt
1 8 oz pkg cream cheese
Combine all ingredients in a freezer bag and freeze. To serve; thaw and place in a greased crock pot. Cover and cook on low 6-8 hrs. Spoon over hot noodles.
1/2 cup minced onion
2 cans cream of mushroom soup
1 can mushrooms, drained
1/2 tsp. garlic salt
1 8 oz pkg cream cheese
Combine all ingredients in a freezer bag and freeze. To serve; thaw and place in a greased crock pot. Cover and cook on low 6-8 hrs. Spoon over hot noodles.
Santa Fe Cheese Soup
1 lb. Velveeta cubed
1 lb. ground beef (browned with onions and minced garlic) drained
1 can (or 2 cups) corn
1 can black beans with liquid
1 can diced tomatoes with green chilies with liquid
1 can stewed tomatoes with liquid
1 envelope taco seasoning
Combine all ingredients. Put in freezer bag and freeze. To serve; thaw and place in a greased crock pot. Cover and cook on high 3 hrs or on low for 4-5 hrs. If you want to put it in the crock pot frozen that's fine just increase cooking time. Can serve with corn chips and garnish with sour cream.
1 lb. ground beef (browned with onions and minced garlic) drained
1 can (or 2 cups) corn
1 can black beans with liquid
1 can diced tomatoes with green chilies with liquid
1 can stewed tomatoes with liquid
1 envelope taco seasoning
Combine all ingredients. Put in freezer bag and freeze. To serve; thaw and place in a greased crock pot. Cover and cook on high 3 hrs or on low for 4-5 hrs. If you want to put it in the crock pot frozen that's fine just increase cooking time. Can serve with corn chips and garnish with sour cream.
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