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.

Freezer Meals

In an effort to take advantage of the Smith's caselot (and particularly case of real chicken) and ensure things don't go bad, I thought it a prime opportunity to make some freezer meals. Here are some that I made with things from the caselot and things from my pantry that I'd been meaning to get around to.

From Dream Dinners Cookbook
quantities: regular (x3- separate into 3 for freezing) *regular quantities are designed to serve 6 so keep that in mind when preparing if you have a smaller family*
Recommended freezing time for all recipes: up to 3 months... Thaw before cooking as directed

Tuna Tortellini Gratin
1 & 1/4 lbs (3 & 3/4 lbs) fresh cheese-filled tortellini (cook 1st if frozen)
2 (8) 6oz cans tuna, drained (albacore preferred)
1/2 c (1c) red bell pepper, chopped *I omit
1/2 c (1c) onion, diced *I used dried & eyeballed it
1 (3) 10 1/2 oz jars alfredo sauce
1/2c (1 1/2 c) white wine
1 tsp (1Tbsp) kosher salt
1/2 tsp (1 1/2 tsp) black pepper
1 c (3c) seasoned bread crumbs
3 Tbsp (1/2c + 1 Tbsp) olive oil

Mix all ingredients together except bread crumbs and olive oil. Spread in 9x13 pan. Sprinkle bread crumbs over top and drizzle with olive oil. (*freeze by covering with plastic wrap & aluminum foil- thaw before continuing) Bake at 350 for 45 minutes-1 hour (till bubbly), covered w/ aluminum foil. Remove foil and slide under broiler for 3-4 minutes, until topping is golden brown.


Karlene's Cottage Cheese Pancakes
2 c (6c) pancake mix
1 1/2 c (4 1/2 c) club soda
2 Tbsp (6 Tbsp) lemon juice
1 Tbsp (3 Tbsp) baking soda
2 tsp (2 Tbsp) cinnamon
1/8 tsp (1/2 tsp) nutmeg
2 c (6 c) nonfat cottage cheese
1 tsp (3 tsp) vanilla extract
1 tsp (3 tsp) almond extract

In a bowl, whisk together pancake mix, club soda, and lemon juice. Add remaining ingredients. Stir until just blended (*pour into freezer bag. Thaw in refrigerator before continuing). Cook 1/4 c of batter (per pancake) on 375 degree griddle for 1 min 15 sec per side or until golden brown, turning once.
These smelled so good putting them together that I almost made them right then!


Five Spice Grilled Chicken
6 (18)- 4 oz boneless skinless chicken breasts
2 Tbsp (6 Tbsp) ground cumin
2 Tbsp (6 Tbsp) chili powder
2 Tbsp (6 Tbsp) packed light brown sugar
2 Tbsp (6 Tbsp) curry powder
2 tsp (6 tsp) kosher salt
2 tsp (6 tsp) black pepper

Put the chicken in a freezer bag. Add all ingredients and toss to coat (*freeze). Marinate chicken for at least 1 hr. Grill on medium-high for 5-8 minutes per side. OR Brown in skillet on medium-high for 3 minutes on each side. Reduce to medium heat and cook for 5-8 minutes per side.
This is a favorite of ours. So quick and easy! We love to take it camping and grill it outdoors.


Baked Pesto Ravioli with Chicken
2 lbs (6lbs) cheese-filled ravioli, fresh or frozen
1 lb (3 lbs) cooked chicken breasts in 1-inch slices
2/3 c (2 c) chicken broth
2 c (6 c) zucchini, cut in 1/2 in rounds (I omit)
1/2 c (1 1/2 c) red bell pepper, chopped into 1/2-in pieces (I omit)
1/2 c (1 c) chopped scallions
1/2 c (1 1/2 c) store-bought basil-pesto sauce
1/2 tsp (1 1/2 tsp) kosher salt
1/2 tsp (1 1/2 tsp) black pepper
1 c/4 oz (3c/12oz) grated parmesan cheese

Gently stir all ingredients to combine. (*freeze in freezer bags) Put in 9x13 dish and cover with aluminum foil. Bake at 350 for 1 hour, or until bubbly.
This one is taaasty!


Spicy Lime Chicken
1/2 c (1 1/2 c) low-sodium canned chicken broth
zest of 1 (zest of 3) lime(s)
1/3 c (2/3 c) lime juice
2 Tbsp (1/4 c + 2 Tbsp) olive oil
2 Tbsp (6 Tbsp) dried parsley
1 tsp (1 Tbsp) minced garlic
1 Tbsp (3 Tbsp) dried onion flakes
1 tsp (1 Tbsp) dried thyme
1 tsp (1 Tbsp) kosher salt
1/4 tsp (3/4 tsp) cayenne pepper
1 tsp (1 Tbsp) black pepper
6 (18) 4 oz boneless skinless chicken breast halves

Combine all ingredients in a freezer bag & add chicken. (*freeze) Heat a skillet over high heat. Add the chicken and liquid to the pan and cook the chicken for 3 minutes on each side. Reduce the heat to medium and cook 5-8 minutes per side.
I imagine this one will be too spicy for my children but I seriously can't wait to make it anyway because it just smelled so good putting it together.


From Don't Panic!-Dinner's in the Freezer cookbook
quantities: regular (x3)- I also have x6 and x9. It's not always just straight multiplication as some acidic ingredients change in larger properties.

Chicken in Raspberry Sauce
1/2 c raspberry preserves (1 1/2 c)
1/2 c frozen pineapple juice concentrate, thawed (1 1/2 c)
1/2 c soy sauce (1 1/2 c)
2 Tbsp rice wine vinegar (6 Tbsp)
1/2 tsp chili powder (1 1/2 tsp)
1/2 tsp curry powder (1 1/2 tsp)
1/2 tsp garlic powder (1 1/2 tsp)
1/4 c. fresh raspberries, mashed (3/4 c)
6 boneless skinless chicken breasts (18)

Combine ingredients in a bowl then add to chicken in a freezer bag. (*freeze) Place sauce and chicken in large baking dish. Bake uncovered at 350 for 30-40 minutes. Remove from oven, transfer chicken to serving platter, and top with juices. Garnish with fresh raspberries.
- if fresh raspberries are not available, you may substitute frozen ones
This one smelled so good I am cooking it this week and going back to the store for more soy sauce so I can throw more together for later. I'm positive it will be a hit!


Chicken Parisienne (x2 not x3)
1/2 c. white wine (1 c)
1- 10 oz can cream of mushroom soup (2)
1/2 c. mushrooms, sliced (1 c) * I omit
1/4 c. flour (1/2 c)
1 c. sour cream (2c)
6 boned chicken breasts

Mix wine, soup, and mushrooms together. Stir flour into sour cream and add to soup mixture. Place mixture together with chicken in freezer bag to freeze. Cook in crock-pot. Sprinkle salt, pepper, and paprika over top and cook on low 6-8 hours. Serve with pasta or potatoes.
Different but good. My kids really liked it and we had it over pasta.


Chicken Cacciatore (x2, not x3)
2 medium onions, sliced thin (4)- I just eyeballed some dried, minced onion
2 cloves garlic, minced (4)- I used the dried equivalent
1- 15oz can diced tomatoes (2)
1- 8oz can tomato sauce (2)
1 tsp salt (2tsp)
1/4 tsp pepper (1/2 tsp)
2 tsp oregano (4tsp)
1/2 tsp basil (1tsp)
1/2 tsp celery seed (1tsp)
1 bay leaf (2)
1/4 c white wine (1/2c)
6 boned chicken breasts

Mix all ingredients together and place in freezer bag to freeze. Cook in crock-pot on low 6-8 hours or high 2 1/2-4 hours. Serve over pasta.


I have more, that's just some of what I've done so far. I also froze some chicken with just italian dressing dumped over it and bbq sauce dumped over another. I'll either grill those or cook them in the crockpot.

Italian Roast Beef

4-5 pounds pot roast
3 cups water
1 teaspoon salt
1 teaspoon pepper
1 teaspoon oregano
1 teaspoon onion salt
1 teaspoon garlic salt
1 teaspoon basil
1 envelope Good Season salad dressing (Italian dressing mix)
1 onion (optional)

Combine all ingredients in slow cooker. Cook on low for 6-8 hours.

*The recipe calls for shredding the meat, boiling it in the juices for 15 minutes, then serving on french bread or rolls.

*I served it as it was with garlic mashed potatoes. I made a gravy for the potatoes by boiling the sauce with cornstarch to thicken. I could easily see how it would make really good italian sandwiches though. That's probably what we will do with our leftovers.

My kids literally asked for thirds!

Melt-In-Your-Mouth Barbeque Ribs

Melt-In-Your-Mouth Barbecued Ribs Recipe
courtesy Robin Miller
Show: Quick Fix Meals with Robin Miller
Episode: Slow and Steady Wins the Race


2 sides pork spareribs (about 6 pounds), separated
1 (28-ounce) can chunky tomato sauce
1/3 cup brown sugar
2 tablespoons red wine vinegar
1 tablespoon Worcestershire sauce
1 tablespoon reduced-sodium soy sauce
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon cayenne pepper

Place the spareribs in the bottom of a slow cooker. In a medium bowl, whisk together the remaining ingredients. Pour the mixture over the spareribs. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.

Yummi Delicious Chicken Tacos

Here's a snacky one for ya'll!

4-6 chicken breasts
1 large jar of salsa (think jug size, I use Pace, Medium)
Chipotle hot sauce (a few dashes across the pot, but we like it spicy)
2 cans diced green chiles

Mix all of the above ingredients into a crock pot, cook on high. After 2.5hrs, shred chicken in crockpot with forks. Mix chicken and sauce well and let cook another 45min-1hr, or until fully cooked.

Get the best mexi experience by eating the chicken on corn tortillas, lightly fried in a little oil (to make them golden), and top everything with guacamole, chopped tomatoes, cheese and sour cream. Yum!

Spanish rice and whole pinto beans accompany every mexican meal at our house, but refried beans with cheese are always good too.

Morgan

Crockpot Meals

With it now being summer, I have been doing more crockpot meals because they don't heat up my kitchen here are 2 of my favorites...

Crockpot Creamy Italian Chicken

4- boneless skinless chicken breast halves
1- 0.7oz envelope Italian salad dressing mix
1/3 cup water
1- 8oz package cream cheese
1- 10 3/4 oz condensed cream of chicken soup (undiluted)
1- 4 oz can of mushrooms
Hot cooked rice, noodles or mashed potatoes

Cut uncooked chicken into bite sized pieces and place in crock pot. Mix water and Italian salad dressing mix. Pour over chicken. Cover and cook on low for 4-5 hours.

Combine cream cheese, cream of chicken soup and mushrooms, mixing until smooth. Pour over chicken, cover and cook for 1 hour. Serve over rice, noodles or mashed potatoes.

Note: I leave out the mushrooms and substitute baby carrots the last hour
I like to make this for people when they come over it is easy to do tastes great and you aren’t in the kitchen cooking while they are there. Freezes really well.

Crockpot Coconut Curry Chicken

4 thawed chicken breasts ( I cut them into chunks but you can leave whole)
1 can coconut milk
8 oz cream cheese (you can use the fat free and it still tastes great)
1 can cream of chicken soup
1/2 - 1 tbsp red curry powder (I used yellow because that is what I had and it was great!)

Throw all of the above ingredients into the crockpot and cook on low heat for 8 hours or high for 4 hours. Serve over rice.
You can add a can of diced green chilies if you like it spicy!
Freezes really well too!