Chicken Soup

Defrost, then heat up in pan or microwave. Vegetables are already cooked through. Add cooked noodles of your choice.

I don't use an actual recipe but here are the ingredients:  diced cooked chicken with broth, carrots, celery, onion, cream of chicken soup, chicken soup base, parsley, pepper.

Rigatoni Meat Sauce with Olives & Cheese

1 lb. ground beef
chopped onion
half can olives, sliced
1 jar pasta or spaghetti sauce
1-1 1/2 c. shredded mazzarella cheese

In large skillet, combine ground beef and chopped onion. Brown meat. Drain. Stir in pasta sauce and olives. Heat through. Add cooked rigatoni. 

Frozen directions: Defrost meat sauce. Cook until warm. Cook rigatoni according to directions on box. Combine cooked pasta with sauce. (Add pasta TO the sauce gradually...depending on how saucy you like it you might not want to add all the pasta, or you might have picky kids like me that just want plain pasta)

Chicken Cordon Bleu

This was a meal I did back in October...I think everyone should post their recipes from the beginning.

Chicken Cordon Bleu Casserole
6 chicken breasts cut up
1 1/2 c diced ham
1 1/2 c grated cheddar cheese
1 1/2 c grated or sliced swiss cheese
1 pkg stuffing cooked
salt and pepper

Sauce
1 can cr of chicken
1 pint sour cream
1/2 c milk

Salt and pepper the bottom of a greased 9x13 foil pan. Cover bottom of pan with raw diced chicken and salt and pepper again. Sprinkle cheddar cheese on top of chicken, then add ham, then swiss cheese. Put cooked stuffing on next. Mix up the sauce ingredients together and pour on top of stuffing. Cover, label and freeze. To cook from frozen, thaw overnight in the refrigerator and cook covered on 350 for 45-1 hr.

This is my kids favorite meal! :)

Taco Junk

Taco Junk
1 lb ground turkey or beef, browned
1 onion chopped
1 can of corn
1 can great northern beans, drained and rinsed
1 can of black beans, drained and rinsed
2 pkgs dry ranch dressing mix
1 can Rotel diced tomatoes and green chilies
1 (16 oz) jar of salsa
1 t. chili powder
1 t. cumin
1 t. garlic powder


Brown meat and onion together. Mix all remaining ingredients together. Place in a crock pot and cook on high for 4 hrs. Serve with chips , taco salad style, burrito style, or on tostados. Can also add brown rice or barley.

Submitted by Kristina

Gooey Burritos

Gooey Burritos
2-3 large chicken breasts
12 oz jar of salsa
1 can of Cr. of Chicken soup
1 can diced green chilies
1 1/2 c grated cheese
1 small onion
2 T cooking tapioca
flour tortillas

Combine all ingredients, except tortillas, in a greased crock pot. Cook on low 8 hrs. Spoon chicken mixture onto warm tortillas and enjoy. You can also add spanish rice and sour cream.

(Submitted by Kristina)

Chicken Broccoli Alfredo

Chicken Broccoli Alfredo

3-4 chicken breasts
1 T canola oil
1/2 t poultry seasoning
4 c chopped broccoli
1 1/2 c Alfredo sauce
12 oz fettuccine

Assembly Directions:
Cut chicken breasts into bite size pieces. Heat oil in a large skillet over medium heat. When skillet is hot add the chicken, broccoli, and poultry seasoning. Cook and stir until the meat is no longer pink (8-10 min). Remove from heat and allow to cool. Add Alfredo sauce and mix until combined. Cook fettuccine for 1/2 the time on box. Drain. Add to chicken mixture.
Freezing directions:
Place in freezer bag or container. Seal, label, and freeze.
Serving Directions:
Thaw overnight in the refrigerator. Preheat oven to 350. Put in a greased 9x13 pan. Cover and cook for 25-30 min until heated through.

Meatball Penne Pasta

Meatball Penne Pasta

40 frozen meatballs (I buy the bag from Costco)
8oz penne pasta
1 c chopped onion
1 c chopped green pepper
2 t canola oil
1 can diced tomatoes
1 16oz can tomato sauce
1 t italian seasoning
1 t minced garlic
1 c mozzarella cheese

2 T apple cider vinegar

3 T sugar

Assembly Directions:
Boil pasta for 1/2 the time on box, the pasta should be firm. Drain and allow to cool. Saute onion and pepper in oil until onions are translucent. Add tomatoes, tomato sauce, Italian seasoning, vinegar, sugar, and garlic. Bring to a boil and cook for 10 minutes. Remove from heat and add meatballs and pasta.
Freezing Directions:
When the meatball mixture is cool, put in freezer bag. Seal, label, and freeze.
Serving Directions:
Thaw. Preheat oven to 350. Spray a 9x13 pan with cooking spray. Add meatball mixture and cheese. Stir to combine. Cover with foil and bake for 25-30 min or until bubbly.

Vegetable Beef Soup

2 lb. roast cut into bit-sized pieces, or 2 lbs. stewing meat

15-oz. can corn

15-oz. can green beans

1-lb. bag frozen peas (I like a little bit less)

40-oz. can stewed tomatoes

5 beef bouillon cubes

Tabasco to taste

2 tsp. salt

1. Combine all ingredients in slow cooker. Do not drain vegetables.

2. Add water to fill slow cooker to within 3 inches of top.

3. Cover. Cook on Low 8 hours, or until meat is tender and vegetables are soft.

Frozen directions:

Defrost soup until you can break into big chunks. Place in crockpot and add 4 cups water. Cook on low 8-10 hours.

Chicken Enchiladas

1 lb. chicken, cubed and cooked

1 or 2 cans cream of chicken soup (depends on how creamy you want it)

8 oz. sour cream

10 tortillas

3-4 c. cheese

Mix cream of chicken soup and sour cream. Make a line of sauce down the tortilla, then add chicken and cheese. Roll into an enchilada and place in greased 9x13 pan. Repeat for all 10 tortillas. Spread sauce on top of the pan of enchiladas and sprinkle with cheese. Bake at 350 for 20-30 minutes.

Frozen Directions:

Uncover frozen enchiladas and place in oven. Cook at 350 degrees for 30-45 minutes or until cheese is bubbly.

Bowtie Pasta

1 (12 oz.) package bow tie pasta

2 Tbls. olive oil

1 pound sweet Italian sausage, casings removed and crumbled

1/2 tsp. red pepper flakes

1/2 c. diced onion

3 cloves garlic, minced

1 (28 oz.) can Italian-style plum tomatoes, drained and coarsely chopped

1 1/2 c. heavy cream

1/2 tsp. salt

Directions:

1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.

2. Heat oil in a large, deep skillet over medium heat. Cook sausage and pepper flakes until sausage is evenly brown. Stir in onion and garlic, and cook until onion is tender. Stir in tomatoes, cream, and salt. Simmer until mixture thickens, 8 to 10 minutes.

3. Stir cooked pasta into sauce, and heat through.

Frozen Directions:

Keep covered and cook at 350 degrees for about 30 minutes or until heated through. Season with garlic salt or salt to taste.

Zesty Pineapple Chicken Freezer Recipe

2 lbs chicken breasts, with skin (about 4 breasts)
2 tbsp melted butter
1/2 tsp salt
1/8 tsp pepper

Zesty Pineapple Glaze:
8 3/4 oz. can pineapple tidbits
1 c. packed brown sugar
1/4 c. lemon juice
2 tbsp. prepared mustard
1 tsp. soy sauce

Preheat oven to 375F. In a disposable 9" foil container (or baking dish that is freezable) place chicken breasts with the skin side up. Brush each piece of chicken with melted butter, then sprinkle with salt and pepper to taste. Bake for 30 minutes. Just before chicken is finished baking, make glaze. Remove chicken from oven and brush with flaze. Allow to cool completely then freeze.

On cooking day, remove dish from freezer to thaw. Once thawed, bake in preheated 375F for 50-60 minutes, or until chicken is cooked through and glaze is dark brown

(submitted by Staci Roylance)

Pasta Fagioli

1 lb Ground Beef
1 sm onion
1 cup diced carrot
1 cup diced celery
2 cloves garlic
2 14.5 ounce cans diced tomatoes
1 15 ounce can red kidney beans
1 15 ounce can great northern beans
1 15 ounce can tomatoes sauce
1 12 ounce can tomatoes juice (v8)
1 TBSP Worcestershire
1 cup water
1 1/2 tps salt
1 tsp oregano
1 tsp basil
1/2 tsp pepper
1/2 thyme
dash of cayenne pepper
1 cup pasta

Brown ground beef in large saucepan over med heat.
Drain. Add onion, carrot, celery and garlic. Sauté for 10 mins. Add remaining ingredients except pasta. Simmer 1 hour. Add pasta.
Simmer additional 10 mins before serving.
Makes 6-8 servings.

(Submitted by Staci Roylance)

White Chicken Chili

White Chicken Chili
1 t canola oil
1 c chopped onion
1/2 c chopped celery
1 t minced garlic
1 1/2 lbs chicken- cubed
1 (4oz) can green chilies
1 T chili powder
1 t dried oregano
1 t ground cumin
1/2 t salt
1/4 t cayenne pepper
30 oz can Great Northern beans, drained
1 T dried cilantro
4 c chicken broth


Assembly Directions:
In a large stockpot over medium high heat, combine oil, onion, celery, garlic, and chicken. Cook, stirring constantly for 5 minutes. Add green chilies, chili powder, oregano, cumin, salt, and cayenne pepper. Cook, stirring 2 minutes. Add chicken broth, beans, and cilantro, bring to a boil, reduce heat to medium and simmer for 15 minutes. Remove from heat and allow to cool.
Freezing Directions:
Put in gallon size ziplock. Double bag soups! Seal, label, and freeze.
Serving Directions:
Thaw overnight in the refrigerator. Heat the soup in the microwave or on low on the stovetop until heated through. Garnish with cheese and sour cream and serve with tortilla chips.

Creamy Peanut Butter Chicken

Here's what I'm making for Wednesday:

6 chicken breasts
1/2 teaspoon pepper
1/3 Cup creamy peanut butter
2 Tablespoons soy sauce
3 Tablespoons orange juice

Add chicken breasts to ziploc baggie. In bowl mix all other ingredients together. Pour into ziploc baggie and seal tight. Freeze. When ready to cook, unthaw bag in refrigerator overnight and pour into crockpot in the morning. Cook on low 6-8 hours.

Russian Chicken

Sally wanted this recipe from the first time we met, so here it is! :)

6 – 8 chicken breasts
1 large bottle Russian dressing
1 envelope Lipton onion soup mix
½ cup apricot jam

Mix dressing, soup mix, and jam. Pour over chicken in a glass baking dish. Bake at 375 until tender – approximately 45 minutes.

February

Most of the ladies who did it last month weren't able to do it this month. It took a little bit of work for me to get another group together but I did it! Some people will be splitting the meals so even though there are more names it is still the same number of meals that you need to make. The people who will be participating this month are:

Me (Jodi Archer :)
Sally Cannon
Tarin Smallwood & Kassi Hardman (my little sister)
Kathi Elison
Jillyn Whitehead
Kim Russell & Christina Hough
Staci Roylance (my dear friend from school :)
Kristina Stewart (Sally's good friend)

Ultimately I would like to have a regular group who plans to do it every month or has a rotating schedule with someone else so I don't have to scramble every month to get a group together. I am not sure how everyone else does it but for the most part we cook and eat one of the meals pretty much every day so after about 4 weeks I am ready for another set!

I would also like to have a set day each month so people can plan around it, since a few of the ladies couldn't do it this month because they were busy this week and I feel bad they had to miss out. I think the second or third Weds each month would be good and I am happy to host it every time. Hopefully we can talk about it on Weds. And for those of you who aren't coming this Weds. please e-mail me and let me know if you would like to rotate with someone so we can get some sort of a schedule set up.

Kathi's meals

Okay girls. I'm new to this process, so tell me if this is a problem. I am thinking I will do chicken enchiladas, a sausage/tomato/cream pasta, and a vegetable beef soup. I will post individual recipes later