Friday, September 30, 2011

Chicken Pot Pie Freezer Meal Recipe

Chicken Pot Pie

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

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.

Thursday, September 29, 2011

Slow Cooked Creamy Chicken Tortilla Soup Freezer Meal Recipe

Slow Cooked Creamy Chicken Tortilla Soup

from Campbell's Kitchen


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


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.

Wednesday, September 28, 2011

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



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


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.


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.

Tuesday, September 27, 2011

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

Baked Creamy Chicken Taquitos
recipe adapted from

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

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.

Monday, September 26, 2011

Sweet & Sour Chicken Freezer Meal Recipe

Sweet & Sour Chicken
(recipe from
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.
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
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
This can be made in advance and keeps up to 5 days in the refrigerator.
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)
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.