Coconut Chicken with Pina Colada Sauce Freezer Meal Recipe

Coconut Chicken with Pina Colada Sauce
Amie


Coconut Chicken
Ingredients:
2 Tbsp butter
1 cup coconut flakes
1/2 cup flour
1/2 tsp salt
1/4 tsp pepper
1 1/2 lbs boneless skinless chicken breast halves
1 egg, lightly beaten

Directions:
Heat oven to 400. Coat bottom of a pan with butter. Set aside. Mix coconut, flour, salt, and pepper in a bowl. Place lightly beaten egg in a separate bowl. First dip chicken into egg, then coat with coconut mixture. Place into buttered pan. Sprinkle any leftover coconut mixture over the chicken. Bake 25 minutes (or until chicken is browned and cooked through), turning once halfway through cooking. Serve with Pina Colada Sauce and steamed rice (recipe follows).


Pina Colada Sauce
Ingredients:
1 cup Coco Lopez (cream of coconut - found in store by the daiquiri and colada mixes)
1/2 cup water
1/4 cup crushed pineapple, drained, juice reserved
1 cup pineapple juice (from crushed pineapple can)
2 Tbsp coconut flakes
6 Tbsp + 2 tsp powdered sugar
3 tsp corn starch
6 tsp cold water

Directions:
Mix cream of coconut, water, pineapple, pineapple juice, coconut, and powdered sugar in a sauce pan. Heat on medium low until sauce simmers, stirring frequently. Let mixture simmer for 10 minutes. Mix corn starch and water together, add to sauce and stir well. Let simmer for 3 more minutes while stirring until sauce thickens.

Dressed-Up Sloppy Joes Freezer Meal Recipe

Dressed-Up Sloppy Joes
Lindsay

Ingredients:
1 lb lean ground beef
seasoning salt, to taste
1 medium onion, minced
1/2 green bell pepper, minced
3-4 cloves garlic, minced or pressed
3/4 cup ketchup
1 tsp mustard
3 Tbsp + 1 tsp brown sugar
1 1/2 tsp red wine vinegar
3/4 tsp Worcestershire sauce
3 Tbsp tomato paste
1/3-1/2 cup water to reach desired consistency
freshly ground black pepper, to taste
6 hamburger buns

Stovetop Instructions:
Brown ground beef with onion, green pepper, and garlic. Season with seasoning salt, to taste. Add mustard, ketchup, sugar, vinegar, and Worcestershire sauce. In a separate bowl, combine tomato paste and water. Add paste mixture to meat mixture. Add more water if desired. Season with freshly ground black pepper, to taste. Cover, turn heat to low, and simmer for 30 minutes, stirring occasionally. Serve on toasted hamburger buns.

Crockpot Instructions:
Brown ground beef with onion, green pepper, and garlic. Season with seasoning salt, to taste. Transfer to a slow cooker along with remaining ingredients. Mix well. Cook on low for 3-4 hours. Serve on toasted hamburger buns.

Freezer Instructions:
Brown ground beef with onion, green pepper, and garlic. Season with seasoning salt, to taste. Transfer to a freezer-safe container. Add in remaining ingredients. Mix well. Freeze. When ready to cook, transfer to a slow cooker and cook on low for 3-5 hours. Serve on toasted hamburger buns.

Sausage Hash Freezer Meal Recipe

Sausage Hash
Alyson

Ingredients:
1 lb ground sausage
1 cup shredded carrots
3 cups frozen potatoes with onion and bell peppers
1 cup shredded mozzarella cheese

Directions:
To Freeze: Cook sausage thoroughly in pan. Add carrots and cook for 5 more minutes. Place mixture in gallon-sized freezer-safe bag. Place potatoes and cheese in 2 separate bags and place in gallon-sized bag. (Be sure the meat is completely cool before you put cheese next to it, otherwise it will melt into a blob.)
To prepare after freezing: Thaw meat mixture in fridge overnight or pull out early in the day. Heat frozen potatoes in pan with a little hot oil, and then add meat to pan. Simmer for 20 minutes. Add salt and pepper to taste. Sprinkle with cheese. Let melt and serve.

Creamy Italian Chicken Freezer Meal Recipe

Creamy Italian Chicken
Sara

Ingredients
1 (.7oz) envelope dry Italian dressing mix
1/2 cup butter
2 lbs boneless skinless chicken breast
1 (10.75oz) can cream of chicken soup
1 (8oz) package cream cheese

Directions:
Turn slow cooker on high. Place butter in bottom of slow cooker. When the butter has melted, add dressing mix and stir until incorporated. Cut chicken breasts into 1-inch strips. Place in slow cooker and stir to coat with mixture. Cover and cook on high for 2 hours. Remove chicken to plate to cool. Add 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.

Sesame-Soy Sirloin Freezer Meal Recipe

Sesame-Soy Sirloin
from Fix, Freeze, Feast by Kati Neville and Lindsay Tkacsik, adapted by Angela

Ingredients:
6 lbs sirloin steak
½ c soy sauce
¼ c lime juice
2 T sesame oil
2 T brown sugar
3 T minced ginger
3 T minced garlic
3 T sesame seeds
3 t crushed red pepper flakes
a few grinds of black pepper

Directions:
Combine soy sauce, lime juice, sesame oil, and brown sugar. Divide steaks evenly among freezer bags (3 is suggested, but I like to do 6 because we don't eat that much meat in one sitting). Divide sauce evenly over steaks. Divide ginger, garlic, sesame seeds, and pepper flakes evenly among bags. Give a few grinds of black pepper to each bag, then seal and freeze.

To cook: Completely thaw. Preheat grill to a medium heat. Cook for 7 to 9 min on each side, depending on how you like your steak. Baste if desired during the first half of cooking with the marinade.

Royal Thai Thighs Freezer Meal Recipe

This is yummy, especially if you like Thai food. I made it last night and Tom said it was better than the Thai restaurant!

Royal Thai Thighs
from Fix, Freeze, Feast by Kati Neville and Lindsay Tkacsik, adapted by Angela

Ingredients:
8 lbs boneless skinless chicken thighs
8 green onions, chopped
1 8-oz bottle hoisin sauce
½ c peanut butter (Honey roasted is good.)
½ c water
¼ c soy sauce
¼ c sesame oil
¼ c lemon juice
8 t minced garlic
8 t minced ginger (Fresh is best!)
2 t crushed red pepper flakes

Directions:
Mix green onions, hoisin sauce, peanut butter, water, soy sauce, sesame oil, and lemon juice in bowl. Divide chicken thighs into 4 gallon-size freezer bags. Divide sauce evenly between the 4 bags. Add 2 t each garlic and ginger to each bag. Finally, add ½ t red pepper flakes into each bag. Seal and freeze.

To cook, completely thaw in refrigerator. Preheat oven to 375 degrees F. Put chicken with sauce into sprayed baking dish and bake, uncovered, for 45 min or until chicken comes to internal temperature of 180 degrees F. Serve over Basmati rice.

Frozen Apple Pie Filling

This recipe makes enough for 1 pie or 1 pan of crisp or whatever you want to do with it.

Frozen Apple Pie Filling
Melanie

Ingredients:
8-10 apples
½ c sugar
3 T flour
½ t cinnamon
pinch of allspice

Directions:
Measure ingredients into a gallon-size freezer bag. Seal, then mix with fingers. Freeze.

Garden Veggie Soup Freezer Meal Recipe

Garden Veggie Soup
Angela

Ingredients:
2 t minced garlic
1 c sliced mushrooms
3 T olive oil
¼ c uncooked rice
3 ½ c water
1 T chicken base
1 c chopped green pepper
1 c chopped red pepper
1 c sliced fresh garden carrots
1 t salt
½ t dried basil
¼ t dried rosemary
dash of pepper
2 c thinly sliced zucchini
6 medium garden tomatoes, chopped

Directions:
In a large pot, saute mushrooms in oil for about 5 min. Add garlic and cook for 1 min longer. Stir in rice. Cook for 1 min. Add broth, peppers, carrots, and seasonings. Bring to a boil. Reduce heat, cover, and simmer for 20 min or until rice is tender. Stir in zucchini slices and tomatoes. Cook for 5 min, then serve.

***FREEZER INSTRUCTIONS***: Cook as directed. Let cool. Ladle into freezer bag(s). Freeze.
***TO COOK FROM FROZEN***: Thaw. Heat through on stovetop.

Black Bean 'n' Pumpkin Chili Freezer Meal Recipe

Black Bean 'n' Pumpkin Chili
from Melanie

Ingredients:
1 medium onion, chopped
1 medium sweet yellow pepper, chopped
3 garlic cloves, minced
3 T olive oil
3 c chicken broth
2 15-oz cans black beans, rinsed and drained (or equivalent amount of cooked dried beans)
2 ½ c cooked, cubed steak chunks
1 (15-oz) can pumpkin
1 (14 1/2-oz) can diced tomatoes with juices
2 t dried parsley
2 t chili powder
1 ½ t dried oregano
1 ½ t ground cumin
½ t salt

Directions:
In a skillet, saute onion, pepper, and garlic in oil. Transfer to a 5-qt slow cooker. Stir in remaining ingredients. Cover and cook on low for 4 to 5 hours or until heated through.

***FREEZER INSTRUCTIONS***: After sauteing vegetables, stir in remaining ingredients and divide into freezer bags. Freeze.
***TO COOK FROM FROZEN***: Thaw. Slow cook on low for 4 to 5 hours or until heated through.

Chicken Tacos Freezer Meal Recipe

Chicken Tacos
Amy

Ingredients:
1 lb chicken
1 can black beans
2 cups frozen corn or 1 can of corn
2-3 cups Pace salsa

Directions:
Combine all ingredients and place in crock pot. Cook on high for 3-4 hours. Shred chicken and serve in tortillas.

***FREEZER INSTRUCTIONS***: After chicken is cooked and shredded, cool, place in freezer-safe baggies, and freeze. Give a package of tortillas as well.
***TO COOK FROM FROZEN***: Thaw. Heat on stove top until heated through. Serve in tortillas.

Minestrone Soup Freezer Meal Recipe

Minestrone Soup
Carrie

Ingredients:
1 lb ground beef, cooked and drained
1 onion, chopped
2 ribs celery, chopped
2 large carrots, chopped
2 (8 oz) cans tomato sauce
1 (28 oz) can diced tomatoes
1 (15 oz) can green beans, drained
1 (15 oz) can kidney beans, rinsed and drained
1 (15 oz) can garbanzo beans, rinsed and drained
4 cups water
2 cups beef broth
1 1/4 cups cooked macaroni, rinsed in cold water
1/4 tsp pepper
1/2 tsp garlic salt
1/2 tsp basil
1 tsp oregano
salt, to taste

Directions:
Saute onion, carrots, and celery for about 5 minutes. Add cooked beef, tomato sauce and diced tomatoes and stir together. Add green beans, kidney beans, and garbanzo beans and stir together. Add water, beef broth, seasonings and stir together. Let simmer for 20 minutes adding cooked macaroni the last 5 minutes (not cooked in the soup to help the noodles not turn mushy). Add salt, to taste.

***FREEZER INSTRUCTIONS***: Under-cook macaroni noodles by a couple minutes, or leave out entirely. If left out, provide a small baggie with uncooked noodles. Divide in freezer-safe baggies and freeze flat.
***TO COOK FROM FROZEN***: Thaw. Heat on stove top until heated through. If macaroni was left out, add raw noodles and heat until noodles are tender.

Baked Manicotti Freezer Meal Recipe

Baked Manicotti
Alyson

Ingredients:
2 cups marinara sauce, divided
1 egg, lightly beaten
1 (15 oz) tub part-skim Ricotta cheese
1 1/2 cups grated Parmesan cheese
1/4 cup pesto
12 manicotti shells, cooked and rinsed in cold water

Directions:
Spread 3/4 cup marinara sauce on bottom of a 9X13 baking dish. Mix egg, cheeses, and pesto until well blended. Spoon cheese mix into large resealable plastic bag. Using scissors, cut a small hole in one corner of the bottom of the bag. Fill manicotti shells, one at a time, squeezing cheese mix into both sides of each shell. Place manicotti over sauce in baking dish. Pour remaining 1 1/4 cup marinara sauce over manicotti. Cover with foil. Bake at 350 degrees for 40 min or until heated through.

***FREEZER INSTRUCTIONS***: After covering with foil, place in freezer.
***TO COOK FROM FROZEN***: Frozen, bake covered at 375 degrees for 90 min or until heated through. Thawed, bake covered at 375 degrees for 50 min or until heated through.

Chicken Noodle Soup Freezer Meal Recipe

Chicken Noodle Soup
Sara

Ingredients:
2 cups cooked chicken, shredded
1 cup onion, diced
1 cup celery, chopped
2-3 cloves garlic, minced
2-3 cups carrot, chopped
4 cups water
3 Tbsp Better than Bullion
8 oz (1/2 bag) Country Pasta homemade style egg pasta
salt & pepper, to taste
1 can cream of chicken soup

***FREEZER INSTRUCTIONS***: Place cream soup and shredded chicken into gallon freezer-safe baggies. Set aside. In a large pot, saute onion and celery in a little olive oil. Add garlic at the end of saute. Add carrots, noodles, bullion, and 4 cups of water. Cook about 15 minutes. Pour over chicken and cream soup. Seal, label, and freeze.
***TO COOK FROM FROZEN***: Thaw, add 4-6 cups water. Heat & enjoy!

Vegetable Beef Stew Freezer Meal Recipe

Vegetable Beef Stew

Ingredients:

1 medium yellow onion, chopped
2 Tbs flour
1/8 tsp cayenne pepper (optional)
1 Tbs salt
1 tsp black pepper
2 lbs beef stew meat, cut into 1-inch pieces
2 Tbs olive oil
¼ cup balsamic vinegar (optional)
3 cloves of garlic, crushed or finely chopped
Stew Veggies (these are the ones I used):

• 1 turnip, peeled and chopped
• 1 parsnip, peeled and chopped
• 1 rutabaga, peeled and chopped
• 2 carrots, peeled and chopped
• 1-2 stalks celery, chopped
• 1-2 lbs red potatoes (about 15-20 medium – whatever fits in your crock-pot), washed and quartered (I don’t peel these)
• 1 yam, peeled and chopped
• You can also add in frozen veggies like peas and corn in the last 30 to 60 minutes of cooking.

either 1 stew seasoning packet or 1 brown gravy packet (if using gravy – double garlic, add 1 tsp. thyme, and 2 Tbs tomato paste) 
2 (14 oz) cans beef broth
1 medium bay leaf
1/3 cup minced fresh Italian parsley leaves

Place chopped onion in the bottom of crock-pot. In large bowl, mix together flour, cayenne pepper, salt, and black pepper. Add stew meat and toss to coat. Heat oil in saucepan on stove over medium-high heat. When the oil shimmers, add the meat and balsamic vinegar and sear until brown on all sides, about 5 to 6 minutes. Deglaze saucepan with beef broth (after removing meat, this will get all the remaining seasonings & vinegar that are stuck to the pan).

Place seared meat in crock-pot on top of onion. Add garlic, turnip, parsnip, carrots, celery, potatoes, and yam on top of meat (place harder vegetables, such as turnip and carrots, closer to the bottom). Sprinkle seasoning/gravy packet over top, no need to mix in. Pour in beef broth. Add bay leaf (I keep it near the top so I can find it when the stew is done to take it out).

Cook on Low – 9 to 10 hours; High – 4 ½ to 5 hours. Remove bay leaf and serve.

***FREEZER INSTRUCTIONS***: In large bowl, mix together flour, cayenne pepper, salt, and black pepper. Add stew meat and toss to coat. Heat oil in saucepan on stove over medium-high heat. When the oil shimmers, add the meat and balsamic vinegar and sear until brown on all sides, about 5 to 6 minutes. Remove from heat and immediately add beef broth (make sure to scrape up all the remaining seasonings & vinegar that are stuck to the pan). Set aside to cool. Chop vegetables (including garlic and onion) and place in large freezer-safe baggie. Add seasonings, including parsley, to the baggie. Once meat and broth are no longer hot, pour mixture over seasonings and vegetables. If needed, add more broth to cover vegetables and meat completely. Remove air and seal. Include small baggie of frozen peas and corn.

***TO COOK FROM FROZEN***: Thaw 2 days in advance in the refrigerator. Place in crockpot and cook on LOW 9 to 10 hours or HIGH 4 ½ to 5 hours. During last 30 minutes, add in peas and corn. Remove bay leaf and serve.

TIP: If stew meat is tough, put lid back on and cook an additional 1-2 hours or until meat is tender.

Sweet and Sour Meatballs Freezer Meal Recipe

Sweet & Sour Meatballs
Lindsay

Ingredients:
1-2 lbs precooked meatballs (e.g. Costco)
12 oz. chili sauce
10 oz. grape jelly
1 tsp. Worcestershire sauce

Directions:
Combine all ingredients and heat thoroughly. Serve over rice or as finger food for a party.

***FREEZER INSTRUCTIONS***: Combine all ingredients and place in a large freezer-safe baggie. Lay flat in freezer. Also include a small bag of uncooked rice.

***TO COOK FROM FROZEN***: Place meatballs and sauce in a crock pot on low for about 2 hours. Serve over rice.

Chicken Tortilla Soup (Cafe Rio Style) Freezer Meal Recipe

Chicken Tortilla Soup
Carrie

Ingredients:
1 Tbsp olive oil
3 Roma tomatoes, roughly chopped
1 Poblano or 1 Anaheim pepper, seeded and roughly chopped
1 onion, roughly chopped
3 cloves garlic, roughly chopped
1/2 tsp salt (more or less, to taste)
1/4 tsp pepper
1 Tbsp olive oil
3/4 lb cooked chicken and shredded (2-3 breasts, or about 1/2 rotisserie chicken, shredded)
1 tsp cumin
32 oz (4 cups) chicken broth
garnishes: tortilla chips, cheese, sour cream, salsa, or guacamole

Directions:
Heat 1 Tbsp olive oil over medium heat in a large soup pot. Add tomatoes, pepper, onion, garlic, salt and pepper. Let simmer on medium to medium-low heat for about 10 minutes. Once vegetables are softened, transfer to a blender and puree. In the same large soup pot, add 1 Tbsp olive oil, cooked chicken, and cumin (and salt and pepper, to taste). Once chicken is warmed up, add vegetable puree back into large soup pot. Add chicken broth and stir to combine. Let simmer an additional 15-20 minutes. Garnish with tortilla chips, cheese, sour cream, salsa, or guacamole.

***FREEZER INSTRUCTIONS***: Before adding chicken broth, remove from heat. Add broth and cool quickly. Portion into freezer-safe baggies. In two separate small baggies, place cheese and tortilla chips.

***TO COOK FROM FROZEN***: Thaw. Place soup into large soup pot. Bring to a low boil, and simmer for 15-20 minutes. Garnish with tortilla chips, cheese, sour cream, salsa, or guacamole.

Slow Cooker Santa Fe Soup Freezer Meal Recipe

Santa Fe Soup
Lindsay

Ingredients:
1 lb ground beef, cooked and drained
1 can kidney beans, liquid reserved
1 can diced tomatoes, liquid reserved
1 can black beans, liquid reserved
1 can pinto beans, liquid reserved
1 can whole corn, liquid reserved
1 packet ranch dressing mix
1 packet taco seasoning
garnishes: sour cream, cheese, Frito chips

Directions:
Put all ingredients (do not drain) into crock pot and cook until warm*. Top with sour cream, cheese and Frito chips.

*For a crowd I use 2 cans/packages of everything. You can easily adjust this recipe to your preference, adding more or less of what you like. You can cook until warm but I like to cook it all day for even better flavor.

***FREEZER INSTRUCTIONS***: Place everything (except garnishes) into a large freezer-safe baggie and stir to mix. In two separate small baggies, place cheese and Frito chips.

***TO COOK FROM FROZEN***: Thaw. Place soup into crock pot and cook until warm, about 3-4 hours on low. Top with sour cream (not included), cheese and Frito chips.

Creamy Wild Rice & Chicken Soup Freezer Meal Recipe

Creamy Wild Rice & Chicken Soup

Adapted from Shroomies Soup Book

Ingredients:

1/2 cup butter (olive oil would also work)

1 1/2 cups carrots, peeled & diced (about 2 large)

1 1/2 cups celery, diced

1 onion, diced

3/4 lb cooked chicken, diced (I used about half of a 3-lb rotisserie)

2 boxes wild rice-a-roni

3 cubes chicken bouillon (or equivalent - I used chicken base)

4 cups water

1 tsp black pepper

1 (12 oz) can evaporated milk

salt, to taste

*slurry: 2 Tbsp cornstarch to 1 cup water

Directions:

Melt butter on medium heat in large soup pot. Add celery, carrots, onion, bouillon, rice, seasoning packets, and pepper. Cook for 4 minutes stirring often. Add water and bring to a boil. Continue to cook for 10 more minutes (or until vegetables and rice are tender). Add slurry* to thicken if needed. Remove from heat. Add milk and stir to combine. Add salt to taste. Let stand 3 minutes and serve. Makes 6-8 servings.

***FREEZER INSTRUCTIONS***: Instead of adding 4 cups water, add 3 cups water. When adding the milk, add 1 cup ice water. Cool down quickly and divide into freezer-safe baggies.

***TO COOK FROM FROZEN***: Thaw. Reheat on stovetop until hot.

Apricot Curry Chicken Freezer Meal Recipe

Apricot Curry Chicken

Amie

Ingredients:

1 package onion soup mix

2 tsp curry

1/2 cup Italian salad dressing

1 small jar apricot preserves

1-2 lbs raw chicken, cut into 1-inch cubes

Directions:
Preheat oven to 375 degrees. In a 9 X 13 baking dish, mix together soup mix, curry, Italian salad dressing, and preserves. Add chicken and stir to coat. Cover and bake 35-45 min, or until chicken is cooked through. Serve over rice.

***FREEZER INSTRUCTIONS***: In a large freezer-safe baggie, add soup mix, curry, Italian salad dressing, and preserves. Mix together well. Add chicken and seal the bag, making sure to get as much air as possible out (to prevent freezer burn).

***TO COOK FROM FROZEN***: Thaw. Preheat oven to 375 degrees. Add chicken and sauce to a 9 X 13 baking dish. Cover and bake 35-45 min, or until chicken is cooked through. Serve over rice.

Bean Burritos Freezer Meal Recipe

Bean Burritos

Adapted from Martha Stewart

Stock your freezer with these healthy single-serving dinners (or hearty lunches). These vegetarian burritos reheat well in the microwave, making them A-OK for a workplace kitchenette.

Ingredients:

3/4 cup(s) rice (brown or white)

2 tablespoon(s) olive oil

1/2 medium onion, chopped

4 garlic cloves, chopped

1 jalapeno chile, chopped (ribs and seeds removed, for less heat)

1/2 teaspoon(s) ground cumin

Coarse salt and ground pepper

3 tablespoon(s) tomato paste

3 can(s) (15 ounces each) pinto beans, drained and rinsed

1 bag(s) (10 ounces) frozen corn kernels

2 scallions, thinly sliced

8 (10-inch) burrito-size flour tortillas

2 cup(s) (8 ounces) shredded Monterey Jack cheese

Salsa and sour cream, optional

Directions:

Cook rice according to package instructions; set aside.

Meanwhile, heat oil in a large saucepan over medium. Add onions, garlic, jalapeno, and cumin; season with salt and pepper. Cook, stirring occasionally, until golden, 10 to 12 minutes. Add tomato paste, and cook, stirring, 1 minute.

Add beans and 1 1/2 cups water; bring to a boil, reduce heat to medium, and simmer, stirring occasionally, until thickened, 10 to 12 minutes. Add corn; cook to heat through, 2 to 3 minutes. Remove from heat; stir in scallions.

Heat tortillas according to package instructions; fill with rice, bean mixture, and cheese.

Assemble: Mound 1/4 cup rice, 3/4 cup bean mixture, and 1/4 cup cheese on one side of tortilla. Fold, and hold in sides. Starting from filled end, holding sides in as you work, tightly roll into a bundle. Place on a baking sheet, seam side down, and prepare remaining burritos.

Serve immediately, with salsa and sour cream.

Makes 8 burritos.

***FREEZER INSTRUCTIONS***: Wrap individually in first plastic, then aluminum foil. Freeze up to 3 months.

***TO COOK FROM FROZEN***: Remove foil and plastic wrap. Wrap loosely with paper towel and place on microwave-safe plate. Microwave on high, 1:30 to 1:40. Serve immediately, with salsa and sour cream.

Chicken Pot Pie Freezer Meal Recipe

Chicken Pot Pie
Amie

Ingredients:
1 recipe pastry for a (10 inch) double pie crust
2 Tbsp butter
1 small onion, minced
2 ribs celery, chopped
2 carrots, diced
2 small potatoes, peeled and cubed
1 1/2 cups cooked chicken (or turkey), cubed
1 tsp dried parsley
1/2 tsp dried rosemary
1/2 tsp dried oregano
salt & pepper, to taste
1 (14.5 oz) can chicken broth
1 1/2 Tbsp cornstarch
1/2 cup milk

Directions:
Preheat oven to 425 degrees. Roll out bottom pie crust, press into a 10 inch pie pan, poke holes in it and bake according to pie crust recipe directions (approx. 10-12 minutes). Set aside. Melt butter in a large skillet over medium heat; add onion, celery, carrots, parsley, oregano, rosemary, salt and pepper. Cook and stir until vegetables are soft. Stir in broth and bring mixture to a boil. Stir in the potatoes, and cook until tender but still firm. Stir in chicken and heat through. In a separate bowl, combine cornstarch with milk and add to the vegetable mixture. Cook until thickened. Cool slightly, then pour mixture into the baked pie shell. Roll out the top crust, and place on top of filling. Flute edges, and make 4 slits in top crust to let out steam. Brush with egg wash, and cover the edges with aluminum foil (so edges don't darken to much). Bake in oven for 15 minutes. Reduce oven temperature to 350 degrees, and continue baking for 20 more minutes, or until crust is golden brown and heated through.

***FREEZER INSTRUCTIONS***: After applying egg wash to top crust, allow to dry and cool. Cover tightly with aluminum foil and place in freezer.

***TO COOK FROM FROZEN***: Thaw (completely!). Bake in preheated (425 degree) oven for 15 minutes. Reduce oven temperature to 350 degrees, and continue baking for 30 more minutes, or until crust is golden brown and heated through.

Slow Cooked Creamy Chicken Tortilla Soup Freezer Meal Recipe

Slow Cooked Creamy Chicken Tortilla Soup

from Campbell's Kitchen

Ingredients:

1 cup Pace® Picante Sauce

2 cans (10 3/4 ounces each) Campbell's cream of chicken soup

1 pound skinless, boneless chicken breasts, cut into 1/2-inch pieces

2 cups frozen whole kernel corn

1 can (about 15 ounces) black beans, rinsed and drained

1 soup can water

1 teaspoon ground cumin

4 corn tortillas (6-inch), cut into strips

1 cup shredded Cheddar cheese (about 4 ounces)

1/3 cup chopped fresh cilantro leaves

Directions:

Stir the picante sauce, soup, chicken, corn, beans, water and cumin in a 4-quart slow cooker (crock pot). Cover and cook on LOW for 4 to 5 hours, HIGH for 2 to 2 1/2 hours or until the chicken is cooked through. Stir the tortillas, cheese and cilantro into the cooker. Cover and cook for 15 minutes. Serve with additional cheese, if desired.

***FREEZER INSTRUCTIONS***: Combine picante sauce, soup, chicken, corn, beans, cumin, and cilantro in a freezer-safe baggie. In two additional (separate) small baggies, place cheese and tortillas.

***TO COOK FROM FROZEN***: To cook, take out of freezer. Place cheese and tortillas in refrigerator. Set soup on counter for about 30 minutes, then dump contents of soup bag into slow cooker (crockpot). Add an additional 2 cups of water. Cook on high for 4 hours, or low for 8 hours. Stir the tortillas and cheese into the cooker. Cover and cook for 15 minutes. Serve with additional cheese, if desired.

Audrey's Easy Lasagna [Casserole] Freezer Meal Recipe

This recipe is a layered lasagna-style casserole, made with rotini noodles. This is an easy recipe that has become a staple in our household. Everyone (even the kids) loves it!

Audrey’s Easy Lasagna

Audrey

Ingredients:

16 oz rotini noodles

1 lb ground beef (or a mixture, such as 1/2 lb beef, 1/2 lb italian sausage)

about 9 cups marinara sauce (a little less than 2 Ragu brand jars [each 1 lb 10 oz])

16 oz ricotta cheese (or cottage cheese)

2-3 cups shredded mozzarella cheese

about 1/4 cup grated Parmesan cheese

Directions:

Preheat oven to 350 degrees. Cook rotini noodles according to package instructions. Set aside. Brown ground beef. Add cooked beef to marinara sauce . Place 2 cups of the meat sauce in the bottom of a 9 X 13 pan and spread evenly. Spread ricotta cheese over noodles. Spread 1-2 cups mozzarella cheese over cottage cheese. Spread out remaining noodles. Spread out remaining meat sauce. Spread on thin layer of parmesan and mozzarella on top. Cover and bake in preheated (350 degree) oven 20 minutes or until sauce is bubbling. Uncover and bake 5 more minutes, until cheese is melted.

Layers:

1. Meat Sauce (2 cups)

2. 8 oz Rotini Noodles

3. 16 oz Cottage/Ricotta Cheese

4. 1-2 cups Shredded Mozzarella Cheese

5. Remaining Noodles

6. Remaining Meat Sauce

7. Parmesan cheese & mozzarella cheese on top

***FREEZER INSTRUCTIONS***: Before assembling the layers, lay down aluminum foil in a baking dish (this recipe makes a very full 9 X 13 pan, which is a lot of food - I have made 3 full recipes and divided it among five 9 X 9 pans). Make sure there is enough foil to wrap over the top. Assemble layers in the foil. Place plastic wrap on top. Cover with remaining foil. Once frozen, remove from pan and place in gallon-size freezer-safe baggie (8 X 8 or 9 X 9 will fit, but 9 X 13 will not). Return to freezer.

***TO COOK FROM FROZEN***: Thaw overnight in fridge. Remove plastic wrap. Cover and bake in preheated (350 degree) oven 35 minutes or until sauce is bubbling. Uncover and bake 5 more minutes, until cheese is melted.

Baked Creamy Chicken Taquitos * and * Mexican-Style Black Beans & Corn Freezer Meal Recipe

Baked Creamy Chicken Taquitos
recipe adapted from OurBestBites.com

http://www.ourbestbites.com/2009/04/baked-creamy-chicken-taquitos/

1/3 C (3 oz) low fat cream cheese
1/4 C green salsa or green enchilada sauce (salsa verde or chile verde)

1T fresh lime juice (about ½ lime)
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic
3 T chopped cilantro
2 T sliced green onions
2 C shredded* cooked chicken (*Tip: shred cooked chicken by using the paddle on your Kitchen Aid or wire whisk on your Bosch!)
1 C grated cheese
small flour or corn tortillas (10-12, depending on size)
kosher salt
cooking spray

Heat oven to 425. Line a baking sheet with parchment paper (or foil and lightly coat with cooking spray).

Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well. You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

If using corn tortillas (or cold tortillas):

[Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking (corn tortillas crack more than wheat). It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.]

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges. Then roll it up as tight as you can. Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top. Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

Dip them in salsa, sour cream, guacamole, or Creamy Lime-Cilantro Ranch Dressing (recipe follows).

Mexican-Style Black Beans & Corn

2 Tbsp. olive oil

2 cloves garlic, minced

1 tsp. ground cumin

1 can black beans, rinsed and drained

1 can whole kernel corn, drained

1 (11.5 oz) can tomato juice (1 1/3 cup)

1 tsp. salt

2 Tbsp. fresh cilantro, chopped

In a medium saucepan, add oil. Place pan over medium heat until oil shimmers. Add garlic and cumin and sauté until fragrant, about 1-2 minutes. Add beans, corn, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro. If desired, serve over rice.

***FREEZER INSTRUCTIONS***: (Taquitos) After rolling up the tortillas, place them seam-side down in a freezer-safe baggie. (Beans) After adding beans, corn, tomato juice, and salt, add cilantro and stir well. Do not heat through. Ladle into quart size freezer-safe baggies. Lay flat in freezer.

***TO COOK FROM FROZEN***: (Taquitos) Preheat oven to 425 degrees. Cover a cookie sheet with parchment paper. Place frozen taquitos onto parchment paper without letting them touch each other. Spray taquitos lightly with cooking spray and sprinkle with salt. Bake for 25-30 minutes, or until heated through and lightly browned. (Beans) Thaw under warm running water (or bowl of warm water). Heat on stovetop until hot.

Creamy Lime-Cilantro Ranch Dressing

Recipe by Our Best Bites

http://www.ourbestbites.com/2009/03/creamy-lime-cilantro-dressing/

1 pack (1oz) Hidden Valley Ranch Dressing Mix (ignore directions on the packet)

1 C mayo

1/2 C milk

2 Tbsp fresh lime juice (juice from 1 lime)

2 cloves garlic, roughly chopped

1/2 C roughly chopped cilantro

1/4 C green salsa*

hot sauce

Place milk, mayo, and ranch mix in a blender. Add fresh lime juice, garlic, cilantro and green salsa. Blend until smooth. Sample it and add hot sauce to taste. Make it several hours ahead of time to allow it to thicken.

Sweet & Sour Chicken Freezer Meal Recipe

Sweet & Sour Chicken

(recipe from Allrecipes.com)

Make enough to have leftovers – not much more work, plus better the next day! Serve with sweet & sour sauce over steamed rice. Serves 8. Reheat leftovers in 350˚F oven for 15-20 min.

Ingredients:

8 skinless, boneless chicken breast halves, cut into 1-inch cubes

2 ¼ cups all-purpose flour

1 ½ tsp baking powder

1 tsp salt

¼ tsp ground white pepper

2 Tbsp cornstarch

1 egg

1 ¼ cups water

1 quart vegetable oil for frying

1 (8 oz) can pineapple tidbits

2 bell peppers, cut into 1 inch pieces

Directions:

1. Combine flour, baking powder, salt, white pepper, cornstarch, and egg. Add 1 ¼ cups water gradually to make a thick batter. Stir to blend thoroughly. Add chicken pieces, and stir until chicken is well coated.

2. Heat oil in skillet or wok to 350˚F. Fry chicken pieces in hot oil 10 minutes, or until golden. Remove chicken, and drain on paper towels.

3. When ready to serve, layer green peppers, pineapple tidbits (reserved from sauce recipe), and cooked chicken pieces on a platter (or do buffet style). Pour hot sweet and sour sauce over top.

Sweet & Sour Sauce

(recipe from Allrecipes.com)

This can be made in advance and keeps up to 5 days in the refrigerator.

Ingredients:

1 (8 oz) can pineapple tidbits (or 1/3 cup pineapple juice)

1 ¾ cups water, divided

¾ cup white sugar

½ cup distilled white vinegar

¼ cup cornstarch

2 drops orange food color (optional)

Directions:

1. Drain can of pineapple tidbits, reserving the juice (about 1/3 cup). Discard tidbits.

2. In a saucepan, combine 1 1/2 cups water, sugar, vinegar, 1/3 cup pineapple juice, and orange food coloring. Heat to boiling. Turn off heat.

3. Combine 1/4 cup cornstarch and 1/4 cup water; slowly stir into saucepan. Continue stirring until mixture thickens.

***FREEZER INSTRUCTIONS***: (Chicken) After chicken is cooked and drained, allow to cool to room temperature. Place one layer of chicken on cookie sheet (do not cover!) and freeze about 1 hour (this is to prevent the pieces from sticking together). Chicken pieces can then be placed in a freezer-safe container. (Sauce) Place cooled sauce into a freezer-safe baggie. Lay flat in freezer.

***TO COOK FROM FROZEN***: (Chicken) Place chicken on parchment paper on a cookie sheet in a 350˚F oven for about 25 minutes, turning once. (Sauce) Thaw under warm running water. Heat in microwave until hot.

***ADDITIONAL ITEMS***: Give baggie of uncooked rice and 8 oz can pineapple tidbits. Must buy fresh peppers.