Side Dish for "Pop Roast"
Ingredients
* 2 medium potatoes, peeled and quartered
* 1/2 cup shredded cheddar cheese
* 1 egg, lightly beaten
* 2 tablespoons chopped green onion
* 3 tablespoons sour cream
* 1 teaspoon salt
* 1/4 to 1/2 teaspoon white pepper
Directions
* Place potatoes in a large saucepan and cover with water; bring to a boil over medium-high heat. Cover and cook for 15-20 minutes or until tender; drain. Transfer to a large bowl; mash potatoes. Beat in the cheese, egg, onion, sour cream, salt and pepper.
* Cut a hole in the corner of a pastry bag or heavy-duty plastic bag. Insert large star tip #409. Fill bag with potato mixture. Pipe potatoes into eight mounds on a greased baking sheet. Cover and freeze for up to 1 month.
* To use frozen potatoes: Place on a microwave-safe plate. Cover with waxed paper; microwave on high for 6 minutes or until heated through. Yield: 8 servings.
To use frozen potatoes: Place on a microwave-safe plate. Cover with waxed paper; microwave on high for 6 minutes or until heated through.
Sunday, September 26, 2010
Monday, September 20, 2010
Sausage Spaghetti Pie
1 package Spaghettie
4 eggs beaten
2/3 C grated parmesan cheese
1 C chopped onion
1/4 C butter or margarine
2 C Sour cream
2 tsp Italian seasoning
2 lb pork sausage or italian sausage
2 C water
1 C tomato paste (12oz)
1C shredded mozzarella
1/2 C Shredded cheddar
Cook spaghetti according to package directions; drain and place in a large bowl. Add eggs and parmesan cheese. Transfer to three greased 9" pie plates; press mixture onto the bottom and up the sides to form a crust. Set aside.
In a saucepan, saute onion in butter until tender. Remove from the heat; stir in sour cream and italian seasoning. Spoon into the crusts. In a skillet, cook the sausage over medium heat until no longer pink; drain. Stir in water and tomato paste. Simmer, uncovered, for a 5-10 minutes or until thickened. Spoon over sour cream mixture. Sprinkle with mozzarella and cheddar cheeses.
Cover and freeze two pies for up to 1 month. Cover and bake third pie at 350 for 35-40 minutes or until heated through.
To use frozen pies: Completely thaw in refrigerator. Remove 30 min before baking. Bake as directed above.
3 Pies 6 servings each.
4 eggs beaten
2/3 C grated parmesan cheese
1 C chopped onion
1/4 C butter or margarine
2 C Sour cream
2 tsp Italian seasoning
2 lb pork sausage or italian sausage
2 C water
1 C tomato paste (12oz)
1C shredded mozzarella
1/2 C Shredded cheddar
Cook spaghetti according to package directions; drain and place in a large bowl. Add eggs and parmesan cheese. Transfer to three greased 9" pie plates; press mixture onto the bottom and up the sides to form a crust. Set aside.
In a saucepan, saute onion in butter until tender. Remove from the heat; stir in sour cream and italian seasoning. Spoon into the crusts. In a skillet, cook the sausage over medium heat until no longer pink; drain. Stir in water and tomato paste. Simmer, uncovered, for a 5-10 minutes or until thickened. Spoon over sour cream mixture. Sprinkle with mozzarella and cheddar cheeses.
Cover and freeze two pies for up to 1 month. Cover and bake third pie at 350 for 35-40 minutes or until heated through.
To use frozen pies: Completely thaw in refrigerator. Remove 30 min before baking. Bake as directed above.
3 Pies 6 servings each.
Honey-Dijon Chicken
12 Boneless skinless chicken breast halves (3lbs)
4 Garlic cloves minced
2 tsp dried thyme
salt and pepper to taste
1 Tbsp vegetable oil
2 Tbsp cornstarch
1-1/2 cups unsweetened pineapple juice
1/2 C water
1/2 C Dijon mustard
1/3 C honey
Hot cooked rice or noodles
Rub chicken with garlic and thyme. Sprinkle with salt and pepper. In a skillet, cook chicken in oil until no longer pink. In a bowl, combine cornstarch, pineapple juice and water until smooth. Stir in mustard and honey. Add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Spoon half of the chicken and sauce into a greased 11 x7 x2 baking dish: cool. Cover and freeze for up to 3 months. Sere remaining chicken and sauce over rice or noodles.
To use frozen chicken: Competely thaw in refrig. Remove from refig 30 min before baking. cover and bake at 350 for 35 min or until heated through.
Makes 2 casseroles 6 servings per casserole or 4 casseroles serving 3 each.
4 Garlic cloves minced
2 tsp dried thyme
salt and pepper to taste
1 Tbsp vegetable oil
2 Tbsp cornstarch
1-1/2 cups unsweetened pineapple juice
1/2 C water
1/2 C Dijon mustard
1/3 C honey
Hot cooked rice or noodles
Rub chicken with garlic and thyme. Sprinkle with salt and pepper. In a skillet, cook chicken in oil until no longer pink. In a bowl, combine cornstarch, pineapple juice and water until smooth. Stir in mustard and honey. Add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Spoon half of the chicken and sauce into a greased 11 x7 x2 baking dish: cool. Cover and freeze for up to 3 months. Sere remaining chicken and sauce over rice or noodles.
To use frozen chicken: Competely thaw in refrig. Remove from refig 30 min before baking. cover and bake at 350 for 35 min or until heated through.
Makes 2 casseroles 6 servings per casserole or 4 casseroles serving 3 each.
Italian Chicken Roll-Ups
8 boneless skinless chicken breast halves (2lbs)
4 slices provolone cheese halved
8 thin slices deli ham
2/3 c seasoned bread crumbs
1/2C grated Romano or Parmesan cheese
1/4 C minced fresh parsley
1/2 C milk
Flatten chicken to 1/4-in thickness. Place a slice of cheese and ham on each piece of chicken. Roll up from a short side and tuck in ends; secure with a toothpick. In a shallow bowl, combine bread crumbs, grated cheese and parsley. Pour milk into another bowl. Dip chicken rolls in milk, then roll in crumb mixture.
Wrap and freeze all or some of the roll-ups for up to 2 months.
Cooking: Completely thaw in the refrigerator. Unwrap roll-ups and place on a greased baking sheet. Spritz with nonstick cooking spray. Bake, uncovered, at 425 for 30 minutes or until juices run clear.
8 Servings
4 slices provolone cheese halved
8 thin slices deli ham
2/3 c seasoned bread crumbs
1/2C grated Romano or Parmesan cheese
1/4 C minced fresh parsley
1/2 C milk
Flatten chicken to 1/4-in thickness. Place a slice of cheese and ham on each piece of chicken. Roll up from a short side and tuck in ends; secure with a toothpick. In a shallow bowl, combine bread crumbs, grated cheese and parsley. Pour milk into another bowl. Dip chicken rolls in milk, then roll in crumb mixture.
Wrap and freeze all or some of the roll-ups for up to 2 months.
Cooking: Completely thaw in the refrigerator. Unwrap roll-ups and place on a greased baking sheet. Spritz with nonstick cooking spray. Bake, uncovered, at 425 for 30 minutes or until juices run clear.
8 Servings
Meat Loaf Miniatures
1C ketchup
3-4 Tbsp packed brown sugar
1 tsp ground mustard
2 eggs, beaten
4 tsp worcestershire sauce
3C crispix cereal crushed
3 tsp onion powder
1/2 to 1 tsp season salt
1/2 tsp garlic powder
1/2 tsp pepper
3lb ground beef
In a large bowl, combine ketchup, brown sugar and mustard. Remove 1/2 cup for topping: set aside. Add eggs, worcestershire sauce, cereal and seasonings to remaining ketchup mixture; mix well. Let stand for 5 minutes. Crumble beef over cereal mixture and mix well.
Press Meat mixture into 18 muffin cups (about 1/3 cup each). Bake at 375 for 18-20 minutes. Drizzle with reserved ketchup mixture; bake 10 minutes longer or until meat is no longer pink and a meat thermometer reads 160. Seve desired number of meat loves. Cool remaining loaves; freeze. Transfer to freezer bags; freeze for up to 3 months.
To use frozen meat loaves: Completely thaw in the refrigerator. Place loaves in a greased baking dish. Bake at 350 for 30 minutes or until heated through, or cover and microwave on high for 1 minute or until heated through.
Makes 18 mini loaves.
3-4 Tbsp packed brown sugar
1 tsp ground mustard
2 eggs, beaten
4 tsp worcestershire sauce
3C crispix cereal crushed
3 tsp onion powder
1/2 to 1 tsp season salt
1/2 tsp garlic powder
1/2 tsp pepper
3lb ground beef
In a large bowl, combine ketchup, brown sugar and mustard. Remove 1/2 cup for topping: set aside. Add eggs, worcestershire sauce, cereal and seasonings to remaining ketchup mixture; mix well. Let stand for 5 minutes. Crumble beef over cereal mixture and mix well.
Press Meat mixture into 18 muffin cups (about 1/3 cup each). Bake at 375 for 18-20 minutes. Drizzle with reserved ketchup mixture; bake 10 minutes longer or until meat is no longer pink and a meat thermometer reads 160. Seve desired number of meat loves. Cool remaining loaves; freeze. Transfer to freezer bags; freeze for up to 3 months.
To use frozen meat loaves: Completely thaw in the refrigerator. Place loaves in a greased baking dish. Bake at 350 for 30 minutes or until heated through, or cover and microwave on high for 1 minute or until heated through.
Makes 18 mini loaves.
Freezing soups
I just added a few soup recipes that I have found freeze really well. For those that may be new to "freezer cooking" I've found that putting them in a gallon size freezer bag and freezing them flat works great and takes up minimal space in the freezer.
Cheeseburger Chowder
11/2lb Hamburger
3/4C onion chopped
3/4 C Carrots chopped
3/4 C celery chopped
1tsp dried basil
1/4 tsp parsley flakes
4Tbsp butter
3C chicken stock
4C potatoes peeled and diced
1/4C flour
8oz velveeta cheese
11/2C milk
3/4tsp Salt
1/4tsp pepper
Brown and drain hamburger saute onion, carrots, celery, basil and parsley in 1 Tbs butter about 10 minutes. Add broth, potatoes and beef. Bring to a boil. Reduce heat, cover and simmer 10 to 12 minutes, or until potatoes are tender. In a small skillet, melt the rest of the butter, add flour, cook and stir until bubbly. Add to soup; bring to boil. Reduce heat to low, add cheese, milk, salt and pepper. Serve when hot.
To freeze, allow to cool and fill container or freezer bag. Thaw in fridge or on stove, heat and eat!
This recipe feeds our family twice. Also a great dish to take to potluck, camping etc. Take out of the freezer and put in a crock pot.
3/4C onion chopped
3/4 C Carrots chopped
3/4 C celery chopped
1tsp dried basil
1/4 tsp parsley flakes
4Tbsp butter
3C chicken stock
4C potatoes peeled and diced
1/4C flour
8oz velveeta cheese
11/2C milk
3/4tsp Salt
1/4tsp pepper
Brown and drain hamburger saute onion, carrots, celery, basil and parsley in 1 Tbs butter about 10 minutes. Add broth, potatoes and beef. Bring to a boil. Reduce heat, cover and simmer 10 to 12 minutes, or until potatoes are tender. In a small skillet, melt the rest of the butter, add flour, cook and stir until bubbly. Add to soup; bring to boil. Reduce heat to low, add cheese, milk, salt and pepper. Serve when hot.
To freeze, allow to cool and fill container or freezer bag. Thaw in fridge or on stove, heat and eat!
This recipe feeds our family twice. Also a great dish to take to potluck, camping etc. Take out of the freezer and put in a crock pot.
White Lightning Chili
1 Tbsp Extra-virgin olive oil
2lb Ground Turkey breast, ground chicken or diced boneless skinless chicken breast
1 large yellow-skinned spanish onion chipped
1 serrano or jalapeno pepper, seeded and minced
2 cloves garlic minced
2 Tbsp ground cumin
a couple of shakes cayenne pepper sauce
palmful chopped fresh cilantro
2 cans (14oz) chicken stock
1 can (15oz) Greath Northern/white kidney beans drained
coarse salt, to taste
Heat oil in skilled or pot over medium-high heat. Add turkey and cook for a couple of minutes, keeping the ground meat moving. Add onion, minced hot pepper, garlic, seasonings and cilantro. Reduce heat to medium and cook together for 5 minutes to soften and sweeten onion. Add broth and beans. Add salt to taste. Bring to a boil. Reduce heat and simmer until ready to serve.
To freeze, wait until cool put in freezer bag or container and freeze. When ready to eat, thaw in fridge or on stove, heat and eat.
Garnish individual bowls with crushed tortilla chips, cheese, green onions, tomatoes.
This is a Rachel Ray recipe. Says feeds 6. We have found that we can feed 2 adults and 2 small children and freeze enough for another meal.
2lb Ground Turkey breast, ground chicken or diced boneless skinless chicken breast
1 large yellow-skinned spanish onion chipped
1 serrano or jalapeno pepper, seeded and minced
2 cloves garlic minced
2 Tbsp ground cumin
a couple of shakes cayenne pepper sauce
palmful chopped fresh cilantro
2 cans (14oz) chicken stock
1 can (15oz) Greath Northern/white kidney beans drained
coarse salt, to taste
Heat oil in skilled or pot over medium-high heat. Add turkey and cook for a couple of minutes, keeping the ground meat moving. Add onion, minced hot pepper, garlic, seasonings and cilantro. Reduce heat to medium and cook together for 5 minutes to soften and sweeten onion. Add broth and beans. Add salt to taste. Bring to a boil. Reduce heat and simmer until ready to serve.
To freeze, wait until cool put in freezer bag or container and freeze. When ready to eat, thaw in fridge or on stove, heat and eat.
Garnish individual bowls with crushed tortilla chips, cheese, green onions, tomatoes.
This is a Rachel Ray recipe. Says feeds 6. We have found that we can feed 2 adults and 2 small children and freeze enough for another meal.
Monday, September 13, 2010
Pot Roast
From freezer friendz website
Ingredients:
(1) 2-3 lb. pot roast
(1) pkg. of dry onion soup/dip mix
(2) cans of 98% fat-free cream of mushroom soup
(16 oz.) of regular or diet Coke/Pepsi/generic cola equivalent
Assembly/Cooking/Freezing Directions:
Mix soup/dip mix, both cans of soup, and cola together in a large mixing bowl. Place roast in a slow cooker/crock pot and pour soup mixture over top. Cover and cook on high 6 hours till it is falling apart. Then cool completely and place roast and its gravy into freezer bag, label and freeze.
Serving Directions:
Thaw completely and re-heat. Serve with mashed potatoes, veggies, and/or a salad. Or you can easily shred the beef for delicious sandwiches.
Another option: Put large potato cubes on the bottom of a crock pot and put this, still frozen, on top and heat @ 2 hours on low.
Ingredients:
(1) 2-3 lb. pot roast
(1) pkg. of dry onion soup/dip mix
(2) cans of 98% fat-free cream of mushroom soup
(16 oz.) of regular or diet Coke/Pepsi/generic cola equivalent
Assembly/Cooking/Freezing Directions:
Mix soup/dip mix, both cans of soup, and cola together in a large mixing bowl. Place roast in a slow cooker/crock pot and pour soup mixture over top. Cover and cook on high 6 hours till it is falling apart. Then cool completely and place roast and its gravy into freezer bag, label and freeze.
Serving Directions:
Thaw completely and re-heat. Serve with mashed potatoes, veggies, and/or a salad. Or you can easily shred the beef for delicious sandwiches.
Another option: Put large potato cubes on the bottom of a crock pot and put this, still frozen, on top and heat @ 2 hours on low.
Friday, September 10, 2010
Susie's September "Other"
Chee-z Ham and Potato Bake by Missy (this is from the freezer blog Jennifer recommended)
Ingredients:
2 cups cubed cooked ham
1 2lb. bag hash brown potatoes
1 can cream of chicken soup
2 cups sour cream
1 stick of butter
1/2 tsp pepper
1/4tsp onion powder
2 cups sharp cheddar cheese
3/4 sleeve Ritz crackers and 2 tbs melted butter
for a crunchy topping
Assembly:
In a large bowl, combine soup, sour cream, melted butter, cheese, pepper, and onion powder. Stir in cubed ham and hash brown potatoes. Pour into Ziploc freezer bag or aluminum pan, cover with plastic wrap and aluminum foil. I did not freeze the crackers. =)
Serving Day:
Thaw completely. If in a Ziploc bag, pour into 9"x13" pan. Bake @ 350 degrees for 35 min. Crumble Ritz crackers and melt butter...mix together and sprinkle over top casserole and bake for another 10-15 min (until bubbly and golden). Your total baking time will be 45-55 min depending on how thawed it was going in and how quickly it bubbles and heats throughout...I am finding some of the meals take a little longer to bake than the directions say (including my own frozen and thawed meals)...this may be one of those?!?!?!
Thursday, September 9, 2010
Pizza Pasta ~ my selection
Ok ladies....I'll give this a try!
Low Fat Pizza Pasta Casserole Freezer Recipe
Low Fat Pizza Pasta Casserole Freezer Recipe
2 lb. extra lean ground beef OR ground chicken OR ground turkey
1 large onion, chopped
2 jars (28 oz) spaghetti sauce
16 oz. whole wheat or multigrain spiral pasta, cooked and drained
4 c. shredded skim mozzarella cheese
6 oz. sliced pepperoni
In a large skillet cook beef/chicken/turkey and onion until meat is thoroughly browned. Drain fat. Add spaghetti sauce and noodles, stirring well.
Divide mixture in half and put one half in each 9x13 pan. Top each with 2 cups cheese, then top with pepperoni.
To bake one immediately, preheat oven at 350 degrees and bake for 25-30 minutes or heated through. Serve.
To freeze, cover and place in freezer. To thaw and cook, thaw overnight in refrigerator. Preheat oven to 350 and bake 35-40 minutes, or until heated through. Serve!
Wednesday, September 8, 2010
Chicken Tortilla Soup
This is a family favorite recipe from Cooking Light magazine. I think you can just thaw in the fridge or on the stove.
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=222446
I tried to cut and paste it... but couldn't figure it out! I'm not sure if it's a Blogger problem or a Cooking Light copyright protections.
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=222446
I tried to cut and paste it... but couldn't figure it out! I'm not sure if it's a Blogger problem or a Cooking Light copyright protections.
Friday, September 3, 2010
My first try at Chicken and Pasta
I'm going with something simple on my first try....
Creamy Chicken and Spaghetti by Mel
Ingredients:4 c. chopped chicken
8 oz. spaghetti cooked
3 stalks celery chopped
1 can cr. of mushroom soup
1 can cr. of celery soup
1 can chicken broth
1 lb. Velveeta cut up
Directions:
Mix all together and add cut up cheese. Put in 9x13 pan. Bake at 325 degrees for 45 min.
Freezer Directions:
Thaw completely. Bake at 325 degrees for 45 minutes.
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