Baked Chicken Dijon
Carla's Chicken and Rice 4.2
Chicken Parmigiana with Basic Red Sauce
Crock-pot Mac N' Cheese 3
Carla's Lasagna 4.4
Mardy's Meatloaf 3.7
Mozzarella Meatballs 4
Taco Pie 3.8
Parsley Parmesan Chicken 3.7
Pizza Packets
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Baked Chicken Dijon
6 Chicken breasts, boneless & skinless
2 TBSP Dijon mustard
1/2 cup butter
1 garlic clove, minced
2 TBSP fresh parsley, minced
1/3 cup Parmesan cheese, shredded
1 1//2 cup Panko bread crumbs
Melt butter in a skillet or pan on stove. Add the garlic and simmer on low for 5 minutes. Blend in mustard, stirring well. Remove from hear and let it cool enough to touch, but not solidify. While the mixture cools, mix the parsley, parmesan cheese and bread crumbs. When the butter is cooled, whip it vigorously with a whisk or spoon until the mixture thickens. Dip each chicken breast in the butter mixture, coating all surfaces. Place each butter coated breast in the crumb mixture, covering breast. Place breaded chicken pieces on a cookie sheet to freeze. After frozen, place in resealable freezer bag. Remove excess air and freeze.
Serving Day Directions:
To cook, thaw the chicken breasts and bake at 400 degrees for 20-25 minutes. The chicken should be lightly browned and moist on the inside. Top with finely shredded parmesan cheese and Dijon mayonnaise (1 part Dijon mustard to 2 parts mayonnaise).
Crock-pot Mac n' Cheese
(10 servings)
16 oz macaroni, dry
10 oz condensed cheddar cheese soup
8 oz sharp cheddar cheese, grated
8 oz extra sharp cheddar, grated
12 oz evaporated milk
1 cup milk
Assembly Directions:
Cook macaroni according to package directions. While macaroni is cooking, add soup, grated cheeses, evaporated milk, and milk to crock-pot, on low. Stir to combine. When macaroni is cooking, drain and add to crock-pot. Stir to mix. Cook on low 3 hours. Cool.
Freezing Directions:
Put in freezer bags, seal, label and freeze.
Serving Directions:
Thaw. Spray a baking dish with cooking spray, and put thawed macaroni in it. Bake at 350 degrees for 25-30 minutes, or until heated through.
Taco Pie
1 1/2 pounds lean ground beef (3 3/4 cups browned)
1/3 cup finely chopped onion
1 envelope taco seasoning mix
1 4 oz can diced green chilies, drained
1 cup milk
1 cup biscuit baking mix
2 eggs
1 cup grated mild cheddar cheese
In a large skillet, cook and stir ground beef and onion until beef is brown; drain. Combine beef with taco seasoning mix, and spread in 10 inch pie plate. Sprinkle with chilies. Beat milk, baking mix and eggs until smooth. 15 seconds on high in a blender or 1 minute with hand beater. Pour milk mixture over beef in pie plate. Cover plate with foil and freeze. Keep 1 quart bag of grated cheese with pie.
To prepare for serving, thaw pie. Bake uncovered in a preheated 400 degree oven for 35 minutes. Top with cheese, tomatoes, etc. Bake until golden brown, 8-10 minutes. Top with sour cream, lettuce and chopped tomato.
Mozzarella Meatballs
15 mozzarella string cheese, cut into 120 cubes
3 cups dry bread crumbs
2/3 cup milk
4 eggs, lightly beaten
1/4 cup minced onion
2 tbsp minced garlic
1 tbsp salt
2 tsp black pepper
Remove string cheese from wrappers and cut each string into 8 equal pieces. Place in a large bowl or bag and freeze until it is time to form meatballs. Preheat oven to 500 degree.
Using your heads, thorought combine beef, bread crumbs, milk, eggs, onion, garlic, salt, and pepper in a large bowl. Shape into 1 - 1 1/2 inch meatballs, around each piece of frozen mozzarella. Seal meatballs well to keep cheese from oozing out.
Place meatballs close together on lightly greased pan. Bake for 15 minutes. Cool meatballs. While meatballs are baking and cooling, mix sauce.
Sauce
4 cups ketchup
2 cups red wine vinegar
2 cups worcestershire sauce
2 cups packed brown sugar
2 tbsp minced garlic
2 tbsp mined onion
1 tbsp dry mustard
2 tsp black pepper
Mix ketchup, vinegar, worcestershire sauce, brown sugar, garlic, onion, mustard and pepper in a large bowl. Divide cooled meatballs evenly among bags of sauce.
Seal and freeze
Chicken Parmigiana
1 tray (about 6 pounds) boneless, skinless chicken half-breasts
1 cup all-purpose flour
4 eggs, lightly beaten
2 cups dry bread crumbs
12 sliced mozzarella cheese
6 cups Basic Red Sauce
Rinse and trim chicken as desired. Lay out three shallow dishes. Measure the flour into one, eggs into another, and bread crumbs into the third.
Slightly flatten the chicken by laying each piece, smooth side down, on your cutting board and using the palm of your hand to press down on the thickest part of the chicken. Take one piece of chicken, coat with flour, dip in egg, and then coat with bread crumbs. Place coated chicken in one layer on the rimmed baking sheet.
When all chicken is coated, place in the freezer for 1 hour. Discard remaining flour, egg and bread crumbs.
Into each 1 quart freezer bag, measure 2 cups red sauce. Seal
Divide cheese into three portions of 4 sliced each; wrap in plastic wrap. Divide frozen chicken evenly among the 1 gallon freezer bags. Place one bag sauce and one packet of cheese into each bag of chicken.
Seal and freeze.
Red Sauce:
1 (12 oz) can tomato paste
2 cups hot water
2 tbsp dried parsley
2 tbsp minced onion
1 tbsp minced garlic
1 tbsp sugar
2 tsp salt
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp dried thyme
1 (28 oz) can tomato sauce
1 (28 oz) can diced tomatoes
Mix tomato paste and hot water in a large bowl until smooth. Stir in parsley, onion, garlic, sugar, salt, basil, oregano and thyme.
Add tomato sauce and diced tomatoes; mix well. Do not cook.
Measure sauce into freezer bags, seal and freeze.
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