**FACT**
ACCORDING TO MARKETING SURVEYS, NEARLY SEVENTY PERCENT OF AMERICANS HAVE NO IDEA WHAT THEY ARE HAVING FOR SUPPER AT 4:00 PM. HOW SCARY!!
-FOOD, INC.
In this cooking club, we do TEAMWORK, we do HELP, we do RESPECT, PUNCTUALITY, AND LAUGHTER. We do FRIENDSHIP, We do COFFEE and CAKE. We COMMUNICATE AND LISTEN. We do MOTIVATION. WE DO GREAT THINGS!!!
1 1/2 lb potatoes, cubed small and cooked 1/2 lb bacon, chopped (or 1 package REAL bacon bits-I like to use bacon bits from Sam's) 1 small onion 1 bell pepper, diced Salt & pepper to taste 8oz cream cheese (softened so it can be spread) 8oz cheddar cheese 6 eggs 8 large flour tortillas 1 jar salsa Aluminum foil
Spread a thin layer of cream cheese on burrito. Cook egg mixture with peppers and add bacon. Sprinkle with salt and pepper. Add egg mixture to burrito and sprinkle with cheddar cheese. Wrap in aluminum foil. Place individual burritos in a large freezer bag. Freeze.
Serving day:
Bake frozen at 350 degrees F for 30-40 minutes or until hot. Serve with salsa if desired.
1. open crescent rolls and press evenly onto bottom and sides of a 13x9inch baking pan (or 2 8x8’s) 2. brown hamburger(drain grease if desired) 3. mix hamburger, sour cream and taco seasoning in a mixing bowl 4. pour into pan 5. sprinkle cheese over meat mixture 6. Sprinkle crushed chips over cheese
Serving day instructions 1. Thaw 2. Bake coverd at 350 for 25 minutes, remove cover and bake 25 minutes more or until heated thru
1 1/2 lbs lean ground beef or 1 1/2 lbs ground turkey 2 tablespoons flour 1 1/4 teaspoons salt 1/4 teaspoon black pepper 1/4 teaspoon paprika 1/2 cup chopped onion 1/4 cup butter or 1/4 cup margarine 1 (10 1/2 ounce) can cream of chicken soup 1 (6 ounce) jar sliced mushrooms (optional) 1 cup sour cream Directions: 1.Combine meat, flour, salt, pepper and paprika. 2.In a large skillet, cook onion in butter until golden. 3. Add meat and brown while stirring. 4. Add cream of chicken soup and mushrooms (if desired) and cook 5 minutes. 5. Add sour cream. Cool and freeze.
Serving day: Thaw. Heat on stovetop until heated through (be careful not to burn). Serve over noodles, rice, or chow mein noodles.
Sauce: 1/4 cup mayo 1/4 cup milk 2 t. dry mustard 1 t. onion powder
Coating: 1 cup bread crumbs 1/2 t. Paprika
Mix all the sauce ingredients with a wire whisk. Cut chicken breasts into lengthwise strips. Place all of the chicken pieces in the sauce and stir well to coat. Place the coating in a plastic bag or container with a lid. Place about one pound of chicken in the crumb mixture. Seal container and shake well. Place chicken on spray-treated or greased baking sheets and bake at 375 degrees for 15-20 minutes, turning once. Remove from oven and cool on baking sheets.
Freezing directions:
When cool, place trays of fingers in freezer and freeze until firm. Place frozen chicken fingers in freezer bags. Freeze.
Serving day:
Place frozen fingers on a baking sheet and reheat at 400 degrees for 5-10 minutes or until hot.
1/2 cup chopped celery 1/2 cup chopped onion 8 oz sliced fresh mushrooms 2 Tbsp butter 3 cups cooked chicken, chopped 1 can cream of mushroom soup 2/3 cup mayonnaise 1/2 cup sour cream 1/2 cup white cooking wine (or leftover white wine that you might have on hand) 8 oz pkg. Crescent rolls 1 cup shredded cheddar cheese
Saute celery, onion and mushrooms until soft. Add rest of ingredients except crescent rolls and shredded cheese. Cool. Place in a plastic bag. Place shredded cheese in separate plastic bag. Bundle together in a freezer bag. Seal, label and freeze flat. Do not freeze crescent rolls.
Serving day: Thaw completely. Place chicken mixture in a 9x13 inch pan. Place crescent rolls on top. Bake at 350 for 30-40 minutes. During the last few minutes of baking sprinkle cheddar cheese on top.
1 small onion 2 or 3 small cloves 1 cup cooked, diced chicken 2 quarts chicken broth 1/2 tsp salt 1 tablespoon chopped fresh parsley 3 shredded carrots 1/2 cups sliced celery with leaves 1 8 oz package (use half) tortelli
Peel and cut ends of onions; insert whole cloves into the onion. In a large pot, combine onion, chicken, broth, salt, parsley, carrots, and celery. Bring to a boil; reduce heat. Simmer uncovered for 1 1/2 hours. Remove onion. Cool soup, put in a container and store in a freezer. To prepare for serving, thaw soup, put in a large pot, and heat until bubbly. Add half a package of tortellini and boil 25 minutes more. Makes 4 servings.
*make sure to include the tortellini with the soup package. However, this will stay frozen and is not added to the soup until cooking day. I buy my tortellini at Woodman's in the freezer section (just cheese tortellini)
28 oz canned tomatoes 14 oz beef broth 1/2 cup onion, diced 4 garlic cloves, minced 1/2 cup brown sugar, packed 1 T. lemon juice 1 1/2 lbs ground beef, lean 1 C. dry bread crumbs 1 1/2 t. salt 1/2 t. black pepper 1/2 t. allspice 2 large eggs, beaten
In a dutch oven, combine tomatoes and their juices, broth, 1/2 of the onions, 1/2 of the garlic, all the brown sugar, and all the lemon juice. Bring to a boil, then reduce heat to low and simmer while you prepare the meatballs. Combine all of the remaining ingredients together with your hands, mixing very well. Shape into one inch balls and carefully drop them into the simmering sauce. Partially cover the pan with its lid and simmer about an hour and a half. The sauce should be thick and the meatballs tender. Scoop off any fat that has collected on top with a spoon and discard. Cool and then freeze using freezer bags.
Italian salad dressing 1/4 C. Boneless skinless chicken breasts 2-3 lbs. grated parmesan cheese 1/2 C. dry bread crumbs 1/3 C. parsley flakes 2 T. paprika 1/2 t. salt 1/2 t. pepper 1/4 t.
Assembly Directions: Combine chicken breasts and salad dressing in a freezer bag, coating well. Combine parmesan cheese, dry bread crumbs, parsley flakes, paprika, salt and pepper in a separate bag. Put both bags into a larger freezer bag.
Cooking Directions: Thaw completely. Roll chicken one piece at a time in the crumbs, or shake in a bag, then place chicken in a greased 9x13 pan or on a cookie sheet. Spoon excess dressing over the chicken. Bake at 350º for 30-40 minutes or until thickest piece is done.
1.5 pounds ground beef 1 medium onion, finely chopped 16 oz frozen cut green beans 2 cans cream of chicken soup 1 small can (2.8 oz) French Fried Onions 24 oz pkg frozen tater tots
Brown ground beef with onion. Drain. Return to pan and stir in salt, pepper, green beans, soup and French fried onions. Put mixture in freezer bag. Place frozen tater tots in separate bag (if you find it more reasonable to purchase jumbo bags of tater tots). Combine all in a freezer bag with label including recipe name, date and Serving Day instructions. Freeze.
Serving Day Instructions: Thaw ground beef mixture, but keep bag of tater tots frozen. Place ground beef mixture in bottom of oblong casserole dish. Arrange frozen tater tots over top. Salt & pepper top of tater tots. Bake uncovered at 350 degrees for 45 minutes or until hot and tater tots are brown and crisp.
In a large saucepan over medium heat, melt 4 tbsp unsalted butter. Whisk in flour until a smooth roux forms. Whisk in milk until smooth. Bring mixture to a boil, stirring frequently, and cook for about 3 minutes or until slightly thickened. Remove from heat and stir in cheddar cheese until melted and smooth. Stir in tuna and peas, and season with salt and pepper. Mix egg noodles with tuna mixture and place in a freezer bag. Freeze flat. Place panko bread crumbs in a small freezer bag.
Serving Day:
Thaw mixture and place in a sprayed baking dish. In a medium skillet over medium heat, melt 2 tbsp butter. Add garlic and stir for 30 seconds. And panko bread crumbs, and stir until well combined. Sprinkle garlic crumbs over top of casserole. Bake at 375for 30 minutes or until hot and bubbly.
The recipe also states that you can bake frozen at 375 for 50 minutes. You can add all kinds of vegetables to this such as carrots, greet beans, sauteed mushrooms, or broccoli.
10 comments:
Breakfast Burritos
1 1/2 lb potatoes, cubed small and cooked
1/2 lb bacon, chopped (or 1 package REAL bacon bits-I like to use bacon bits from Sam's)
1 small onion
1 bell pepper, diced
Salt & pepper to taste
8oz cream cheese (softened so it can be spread)
8oz cheddar cheese
6 eggs
8 large flour tortillas
1 jar salsa
Aluminum foil
Spread a thin layer of cream cheese on burrito. Cook egg mixture with peppers and add bacon. Sprinkle with salt and pepper. Add egg mixture to burrito and sprinkle with cheddar cheese. Wrap in aluminum foil. Place individual burritos in a large freezer bag. Freeze.
Serving day:
Bake frozen at 350 degrees F for 30-40 minutes or until hot. Serve with salsa if desired.
Anna's Taco Bake
2 pks crescent rolls
1 lb hamburger, browned
16 oz sour cream
1 pkt taco seasoning
2 c. cheddar cheese, shredded
Doritos, crushed
1. open crescent rolls and press evenly onto bottom and sides of a 13x9inch baking pan (or 2 8x8’s)
2. brown hamburger(drain grease if desired)
3. mix hamburger, sour cream and taco seasoning in a mixing bowl
4. pour into pan
5. sprinkle cheese over meat mixture
6. Sprinkle crushed chips over cheese
Serving day instructions
1. Thaw
2. Bake coverd at 350 for 25 minutes, remove cover and bake 25 minutes more or until heated thru
Beef Stroganoff:
1 1/2 lbs lean ground beef or 1 1/2 lbs ground turkey
2 tablespoons flour
1 1/4 teaspoons salt
1/4 teaspoon black pepper
1/4 teaspoon paprika
1/2 cup chopped onion
1/4 cup butter or 1/4 cup margarine
1 (10 1/2 ounce) can cream of chicken soup
1 (6 ounce) jar sliced mushrooms (optional)
1 cup sour cream
Directions:
1.Combine meat, flour, salt, pepper and paprika.
2.In a large skillet, cook onion in butter until golden.
3. Add meat and brown while stirring.
4. Add cream of chicken soup and mushrooms (if desired) and cook 5 minutes.
5. Add sour cream. Cool and freeze.
Serving day: Thaw. Heat on stovetop until heated through (be careful not to burn). Serve over noodles, rice, or chow mein noodles.
Baked Chicken Fingers and Nuggets: Serves 6
2 lbs boneless, skinless chicken breasts
Sauce:
1/4 cup mayo
1/4 cup milk
2 t. dry mustard
1 t. onion powder
Coating:
1 cup bread crumbs
1/2 t. Paprika
Mix all the sauce ingredients with a wire whisk. Cut chicken breasts into lengthwise strips. Place all of the chicken pieces in the sauce and stir well to coat. Place the coating in a plastic bag or container with a lid. Place about one pound of chicken in the crumb mixture. Seal container and shake well. Place chicken on spray-treated or greased baking sheets and bake at 375 degrees for 15-20 minutes, turning once. Remove from oven and cool on baking sheets.
Freezing directions:
When cool, place trays of fingers in freezer and freeze until firm. Place frozen chicken fingers in freezer bags. Freeze.
Serving day:
Place frozen fingers on a baking sheet and reheat at 400 degrees for 5-10 minutes or until hot.
Crescent Chicken Casserole
1/2 cup chopped celery
1/2 cup chopped onion
8 oz sliced fresh mushrooms
2 Tbsp butter
3 cups cooked chicken, chopped
1 can cream of mushroom soup
2/3 cup mayonnaise
1/2 cup sour cream
1/2 cup white cooking wine (or leftover white wine that you might have on hand)
8 oz pkg. Crescent rolls
1 cup shredded cheddar cheese
Saute celery, onion and mushrooms until soft. Add rest of ingredients except crescent rolls and shredded cheese. Cool. Place in a plastic bag. Place shredded cheese in separate plastic bag. Bundle together in a freezer bag. Seal, label and freeze flat. Do not freeze crescent rolls.
Serving day:
Thaw completely. Place chicken mixture in a 9x13 inch pan. Place crescent rolls on top. Bake at 350 for 30-40 minutes. During the last few minutes of baking sprinkle cheddar cheese on top.
Mimi's Chicken Soup:
1 small onion
2 or 3 small cloves
1 cup cooked, diced chicken
2 quarts chicken broth
1/2 tsp salt
1 tablespoon chopped fresh parsley
3 shredded carrots
1/2 cups sliced celery with leaves
1 8 oz package (use half) tortelli
Peel and cut ends of onions; insert whole cloves into the onion. In a large pot, combine onion, chicken, broth, salt, parsley, carrots, and celery. Bring to a boil; reduce heat. Simmer uncovered for 1 1/2 hours. Remove onion. Cool soup, put in a container and store in a freezer.
To prepare for serving, thaw soup, put in a large pot, and heat until bubbly. Add half a package of tortellini and boil 25 minutes more. Makes 4 servings.
*make sure to include the tortellini with the soup package. However, this will stay frozen and is not added to the soup until cooking day. I buy my tortellini at Woodman's in the freezer section (just cheese tortellini)
Sweet N' Sour Meatballs:
28 oz canned tomatoes
14 oz beef broth
1/2 cup onion, diced
4 garlic cloves, minced
1/2 cup brown sugar, packed
1 T. lemon juice
1 1/2 lbs ground beef, lean
1 C. dry bread crumbs
1 1/2 t. salt
1/2 t. black pepper
1/2 t. allspice
2 large eggs, beaten
In a dutch oven, combine tomatoes and their juices, broth, 1/2 of the onions, 1/2 of the garlic, all the brown sugar, and all the lemon juice. Bring to a boil, then reduce heat to low and simmer while you prepare the meatballs. Combine all of the remaining ingredients together with your hands, mixing very well. Shape into one inch balls and carefully drop them into the simmering sauce. Partially cover the pan with its lid and simmer about an hour and a half. The sauce should be thick and the meatballs tender. Scoop off any fat that has collected on top with a spoon and discard. Cool and then freeze using freezer bags.
Serving day:
Heat until warm in the oven or the microwave.
Parsley Parmesan Chicken
Italian salad dressing 1/4 C.
Boneless skinless chicken breasts 2-3 lbs.
grated parmesan cheese 1/2 C.
dry bread crumbs 1/3 C.
parsley flakes 2 T.
paprika 1/2 t.
salt 1/2 t.
pepper 1/4 t.
Assembly Directions:
Combine chicken breasts and salad dressing in a freezer bag, coating well.
Combine parmesan cheese, dry bread crumbs, parsley flakes, paprika, salt and pepper in a separate bag. Put both bags into a larger freezer bag.
Cooking Directions:
Thaw completely. Roll chicken one piece at a time in the crumbs, or shake in a bag, then place chicken in a greased 9x13 pan or on a cookie sheet. Spoon excess dressing over the chicken. Bake at 350º for 30-40 minutes or until thickest piece is done.
Tater Tot Hot Dish
1.5 pounds ground beef
1 medium onion, finely chopped
16 oz frozen cut green beans
2 cans cream of chicken soup
1 small can (2.8 oz) French Fried Onions
24 oz pkg frozen tater tots
Brown ground beef with onion. Drain. Return to pan and stir in salt, pepper, green beans, soup and French fried onions. Put mixture in freezer bag. Place frozen tater tots in separate bag (if you find it more reasonable to purchase jumbo bags of tater tots). Combine all in a freezer bag with label including recipe name, date and Serving Day instructions. Freeze.
Serving Day Instructions:
Thaw ground beef mixture, but keep bag of tater tots frozen. Place ground beef mixture in bottom of oblong casserole dish. Arrange frozen tater tots over top. Salt & pepper top of tater tots. Bake uncovered at 350 degrees for 45 minutes or until hot and tater tots are brown and crisp.
Tuna Noodle Casserole:
From the The Complete Idiot's Guide to Easy Freezer Meals
12 oz uncooked wide egg noodles
6 Tbsp unsalted butter
4 tbsp flour
2 cups milk
2 cups shredded cheddar cheese
2 cans water-packed tuna, drained
1.5 cups frozen green peas
salt
pepper
1/2 tsp minced garlic
1.5 cups panko breadcrumbs
Cook noodles to al dente. Drain.
In a large saucepan over medium heat, melt 4 tbsp unsalted butter. Whisk in flour until a smooth roux forms. Whisk in milk until smooth. Bring mixture to a boil, stirring frequently, and cook for about 3 minutes or until slightly thickened. Remove from heat and stir in cheddar cheese until melted and smooth. Stir in tuna and peas, and season with salt and pepper. Mix egg noodles with tuna mixture and place in a freezer bag. Freeze flat. Place panko bread crumbs in a small freezer bag.
Serving Day:
Thaw mixture and place in a sprayed baking dish. In a medium skillet over medium heat, melt 2 tbsp butter. Add garlic and stir for 30 seconds. And panko bread crumbs, and stir until well combined. Sprinkle garlic crumbs over top of casserole. Bake at 375for 30 minutes or until hot and bubbly.
The recipe also states that you can bake frozen at 375 for 50 minutes. You can add all kinds of vegetables to this such as carrots, greet beans, sauteed mushrooms, or broccoli.
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