More freezer meals

From Dream Dinners cookbook (reg quantity/x3)

Corn Bread Muffins
1 c. all purpose flour (3c)
1 c. yellow cornmeal (3c)
2 Tbsp sugar (1/4c. + 2 Tbsp)
2 tsp baking powder (2 Tbsp)
1 tsp baking soda (3 tsp)
1/2 c. nonfat egg substitute (1 1/2 c.)
1 c. low-fat buttermilk (3 c)
3 Tbsp vegetable oil (1/2c + 1 Tbsp)

Mix together flour, cornmeal, sugar, baking powder, and baking soda. Add in egg substitute, buttermilk, and vegetable oil and stir until just blended. *To freeze- pour into prepared muffin pans and cover entire pan with plastic wrap. Freeze in muffin pan until completely frozen, then remove & place in freezer bag. Cook from frozen by returning to muffin pan and baking for 35-45 min at 350* To bake tonight: bake at 350 for 30 minutes or until toothpick in center is clean and muffins are golden brown.


Chicken in Herbed Mustard Sauce
1/3 c lemon juice (1 c)
1/3 c. white wine (1 c)
1/3 c. dijon mustard (1 c)
1 Tbsp minced garlic (3 Tbsp)
1 Tbsp dried rosemary (3 Tbsp)
2 Tbsp whole black peppercorns (1/4c + 2 tbsp)
1 tsp fennel seeds (1 Tbsp)
1/2 tsp red pepper flakes (1 1/2 tsp)
1 c. chicken broth (3 c)
1 Tbsp olive oil (3 Tbsp)
2 Tbsp cornstarch (1/4 c. + 2 Tbsp)
6 4-oz boneless skinless chicken breasts (18)

Combine lemon juice, wine, mustard, garlic, rosemary, peppercorns, fennel seeds, and red pepper flakes and stir. Set aside. In a small bowl, combine broth, olive oil, and cornstarch and mix until incorporated. Combine wine mixture and cornstarch mixture in freezer bag, add chicken and mix gently. *Freeze* Refrigerate until ready to cook. Heat a skillet over medium-high heat. Add the chicken and the marinade. Bring the marinade to a boil and cook the chicken for 5 minutes per side, allowing the sauce to thicken.


Chicken Parmesan
1/2 c. nonfat Italian dressing (1 1/2 c.)
6 4-oz boneless skinless chicken breasts (18)
1 c. grated Parmesan cheese (3c)
2/3 c. seasoned bread crumbs (2c)
1 tsp paprika (1 Tbsp)
1 tsp sugar (1 Tbsp)
1 tsp kosher salt (1 Tbsp)
1 tsp black pepper (1 Tbsp)
2 c. store-bought marinara sauce (6 c.)

Marinate chicken in the italian dressing for at least 2 hours. Mix together parmesan, bread crumbs, paprika, sugar, salt, and pepper. Spread marinara sauce in the bottom of sprayed 9x13 pan. Dredge marinated chicken in the crumb mixture. Place in baking dish and sprinkle with remaining crumb mixture. *To freeze: cover with plastic wrap and foil then thaw before continuing* Bake at 350, uncovered, for 1 hour or until chicken is cooked through (internal temp should be 165)


Chicken Stir-Fry
1/4 c sesame oil (3/4 c)
1/2 c honey (1 1/2 c)
1/2 c lite soy sauce (1 1/2 c)
3 tsp minced garlic (1/2 c + 1 Tbsp)
1/8 tsp red pepper flakes (3/8 tsp)
6 scallions, chopped (18)
1 green pepper, sliced into 1/4-inch pieces (3)
1 red pepper, sliced into 1/4-inch pieces (3)
1 large carrot, sliced into 1/4-inch pieces (3)
6 4-oz boneless skinless chicken breast halves, sliced into 1-inch thick slices (18)

Make each batch separately. Combine sesame oil, honey, soy sauce, garlic, and red pepper flakes and stir to combine. Pour soy sauce mixture into freezer bag and add chicken. *To freeze: place each batch of veggies in a separate freezer bag and place them with the bag containing the chicken into one larger freezer bag then thaw before continuing* Allow chicken to marinate 4-5 hours. Heat large skillet over high heat. Add chicken and marinade and cook for 5 minutes, just until the chicken loses its color. Remove chicken with a slotted spoon and set aside. Add teh scallions, bell peppers, and carrot to the hot pan and cook for 1 minute. Return chicken to the pan and cook for 4-5 more minutes, until heated through, and serve.
My plan is just to freeze the chicken in the marinade and use a store bought frozen stir fry vegetable mixture.


Chicken and Artichoke Casserole
1 1/2 c uncooked white rice (4 1/2 c)
1 c marinated artichoke hearts, drained (3 c)
3 scallions, chopped (9)
2 c. cooked chicken, in 1-inch pieces (6 c)
1 10-oz can cream of chicken soup (3)
1/2 c. nonfat mayonnaise (1 1/2 c.)
1 Tbsp lemon juice (3 Tbsp)
1/2 tsp black pepper (1 1/2 tsp)
1/2 tsp curry powder (1 1/2 tsp)
2 c. seasoned croutons (6 c.)
1 c. low-fat shredded cheese blend aka colby/jack preferrably (3 c)
1 Tbsp dried parsley (3 Tbsp)

Spray 9x13 pan with nonstick cooking spray. Place rice on bottom of dish. Layer with artichokes, scallions, and chicken (divide equally among the 3 dishes if you're making a triple batch). Set aside. In a bowl, combine the soup, mayonnaise, lemon juice, pepper, and curry powder and stir until incorporated. Spread the soup mixture over the chicken. Top with croutons, cheese, and parsley. *To freeze: cover with plastic wrap and foil and thaw before continuing* Preheat oven to 375. Bake for 1 hour or until the cheese is melted and bubbly.

from Donic Panic! Dinner's in the Freezer cookbook- additional multiplications available

Buttermilk Herb Chicken Breasts (reg/x2)
1 c. buttermilk (2c)
1 Tbsp Dijon mustard (2Tbsp)
1 Tbsp honey (2Tbsp)
1 Tbsp fresh rosemary, finely chopped (2Tbsp)
1/2 tsp dried thyme (1 tsp)
1/2 tsp dried sage (1tsp)
1/2 tsp dried marjoram (1 tsp)
1/2 tsp pepper (1tsp)
1 tsp salt (2 tsp)
8 boneless split chicken breasts (16)

Mix buttermilk with mustard, honey and seasonings. Place chicken breasts in freezer bag and pour marinade over top. *freeze* Discard marinade. Grill over medium heat until chicken is tender and juices run clear. Option for kids: after grilling, cut into strips and serve with ranch dressing for dipping


Cheesy Chicken Bundles (reg/x3)
1 c. bread crumbs (3c)
1/2 c grated cheddar cheese (1 1/2c)
1/2 c grated parmesan cheese (1 1/2 c)
1 tsp salt (1 Tbsp)
1/4 tsp pepper (3/4tsp)
6 boneless chicken breasts (18)
1/2 c. butter, melted
* on serving day: 2 Tbsp butter, melted and 1/4 c parmesan cheese

Mix together bread crumbs, cheeses, salt, and pepper. Dip chicken pieces into melted butter then cheese mixture. Tuck sides of chicken breast under to form individual bundles. *To freeze, wrap each bundle in plastic wrap then place in freezer bag then thaw before continuing* Place chicken bundles in large, shallow baking dish. Melt remaining butter and pour over bundles. Sprinkle with parmesan cheese. Bake uncovered at 350 for about 1 hour, until chicken is crispy.


Hawaiian Chicken (reg/x3)
6 lbs boneless, skinless chicken breast halves (18lbs)
2- 16 oz cans pineapple slices, drained (6)
1- 15 oz cans mandarin oranges, drained (6)
1/4 c. cornstarch (3/4c)
1/2 c. brown sugar (1 1/2 c)
1/4 c. soy sauce (3/4 c)
1/4 c. lemon juice (1/2 c)
1 tsp salt (1 Tbsp)
1 tsp ground ginger (1 Tbsp)
1/2 tsp ground red pepper (1 1/2 tsp)

Place chicken in freezer bag. Mix together fruit, cornstarch, sugar, soy sauce, lemon juice, salt, ginger, and ground red pepper. Pour over the chicken in a bag. *Freeze then thaw before continuing* Place in crockpot and cook on low 4-5 hours or high 2-3 hours. Add optional green pepper chunks 1 hour before serving. To serve, spoon over steamed rice and top with toasted almonds.

Pineapple Banana Bread

Pineapple Banana Bread

3 cups all-purpose flour
1 1/2 cups sugar (The recipe called for 2 cups but that just seemed like a lot; I reduced it to 1 1/2 cups and it was just right - I think if I had done the whole 2 cups, it would have been way too sweet.)
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
3 eggs (I used egg substitute)
1 1/4 applesauce (it called for oil but I used applesauce and it turned out moist and yummy - plus more healthy)
2 teaspoons vanilla extract
1 (8 ounce) can crushed pineapple, drained
2 cups mashed ripe bananas

In a large bowl, combine the flour, sugar, salt, baking soda and cinnamon. In another bowl, beat the eggs, oil and vanilla; add pineapple and bananas. Stir into the dry ingredients just until moistened. Pour into two greased 8-in. x 4-in. x 2-in. loaf pans. Bake at 350 degrees F for 65 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.


***I doubled the recipe because I had several bananas (not quite 4 cups but I used a 20 oz can of pineapple instead of two 8 oz cans to make up the difference), it made two loaves, plus 12 regular muffins and 24 mini muffins. (I baked the muffins for about 25 minutes and the mini muffins for about 15 minutes.) They are a big hit with the family - the kids won't stay away from them! :)

Sweet Bread

Combine 4 1/2 tsp yeast with 2 Cups of really warm water

Wait and see if it starts working.

Add the following ingredients without stirring: 7 TB sugar, 1/4 C Oil, 1/2 Tsp salt, 4 Cups flour

Stir with plastic or wooden spoon in a circular motion (never use metal)

Add 1 - 1 1/2 cups of flour by kneeding it with your hand until it isn't sticking to your hand.

Put oil in the palm of your hand and pat 1 side of the dough and then flip so the oil side is down. Cover with towel and let it rise for 30 min to and hour or until doubled its size.

Split in 2 and either put in loaf pans or split each half into thirds, roll into strips and braid. Let it rise again 30-45 min and then Bake 20 min at 350 until lightly browned.

Roll Recipe

Just let me warn you that this dough is REALLY sticky. DO NOT add any extra flour than the recipe calls for or they won't be as good. Just make sure you put lots of flour on your counter when you roll them out. I also flour my hands when I get it out of the bowl. Also, once you get your subdivided section of dough in your hands, you can keep adding flour to the sides of the dough until it doesn't stick to your hands anymore. It didn't seem like it took that much. Sorry for all the interjections I will make. It helped me out when my friend told me. SO MANY PEOPLE HAVE MESSED THIS ONE UP! Good luck! It really is easy!

1 c. melted butter
2 c. warm water
2 pkts. yeast or 4 1/2 t.
2 T. sugar
6 eggs
1 c. sugar
1 t. salt
8 c. flour
1/2 c. melted butter

Melt 1 cup butter. Set aside to cool. In a bowl or Pyrex measuring cup get 2 cups warm water, yeast and 2 T. sugar. Set yeast mixture aside until foamy. Usually by the time the yeast is foamy, the butter is cool enough. Add all your eggs to your Kitchen aid or Bosch with your whisk attachment (for now). Add your cup of sugar and blend with eggs. Add butter (give a quick mix). Add foamy yeast mixture and salt (quick mix). Add flour one cup at a time and give a quick mix between cups. Do that for a total of 4 cups and then switch your whisk attachment out for your dough hook. Continue adding flour one cup at a time with a quick mix between each until you get to your last cup. After adding your last cup, mix until all flour is combine. It will barely start to pull away from the sides (very sticky!!!) Don't mix too much. You don't want to have tough rolls!

Put in a big bowl (popcorn size?) with lid or cloth. I liked using the lid. Place in a warm area until it has doubled in size. About 2 hours. Once risen, punch down (floured hands). Section dough out into 3 or 4 sections depending on how big and how many rolls you want. Divide into 2 sections for just cinnamon rolls. I divided in half and then divided one section in half again. That way I had one batch of cinnamon rolls and 2 batches of rolls! Roll out a section on floured space, into a large 12-15 inch circle. Brush with melted butter. Use pizza cutter and cute into 12 (or 8 depending on size) triangles. I prefer 12. Roll the sections big end to small end. Place on a greased cookie sheet, and brush with more butter. NO, THIS ISN'T A PAULA DEAN RECIPE! Bake at 350 for 12 minutes or until a light golden brown.

CINNAMON ROLLS: Take 1/2 of dough and roll out on floured section into a large rectangle. Brush melted butter (liberally), sprinkle brown sugar, and cinnamon. Pecans would be good too. Roll up and cut with pizza cutter. I cut the roll in half and then in half again leaving 4 sections. Each section I cut into 4 except one that I only cut into 3. That way you have a total of 15 rolls to fit onto a cookie sheet. 5 rows of 3. Place on greased cookie sheet and bake at 350 for 20 minutes, or until light golden brown. To frost, just get a canister of Betty Crocker Vanilla frosting, melt in microwave for 1 minute. Drizzle over baked cinnamon rolls by the spoonful! Trust me this is the way to go on frosting. Really.