Thursday, February 26, 2009

Monster Cookies

6 eggs
2 1/2 cup brown sugar
2 cup white sugar
1 1/2 Tbsp vanilla
1/2 Tbsp light corn syrup
3 cups peanut butter
4 tsp baking soda
9 cups oatmeal
Chocolate chips
M&M's

Mix in order given. Roll into balls and flash freeze. Once frozen, place in ziploc bags and return to freezer.

To prepare, thaw as many cookies as desired. Bake at 350 degrees for 12 minutes.

Pasta Sauce

1 lb ground beef
1/2 cup onion, chopped
1 can cream of mushroom sauce
1 can tomato soup
1/2 tsp Italian seasoning
1/2 tsp chili powder
1/4 tsp pepper

Mix all together in skillet and cook until ground beef is cooked. Place in ziploc bag or other container, seal well and freeze. To prepare, thaw in refrigerator and warm in skillet. Serve over pasta.

Baked Spaghetti

1 pkg angel hair noodles, cooked
1/3 cup butter, melted
1 cup Parmesan cheese
1 egg, beaten
1 lb ground beef, cooked
1 jar spaghetti sauce

Mix together the pasta, butter, Parmesan cheese and egg. Place in baking pan and top with ground beef and spaghetti sauce.

Seal well and freeze. To prepare, thaw in refrigerator. Bake at 350 degrees for 45 minutes.

Orange and Peanut Chicken

1/3 cup orange juice
1/4 cup peanut butter
1/2 tsp ginger, minced
6 chicken breasts
1 1/4 cup salted peanuts, chopped

Mix juice and peanut butter, and then stir in ginger. Dip chicken in mixture and then coat with peanuts.

Seal well and freeze. To prepare, thaw in refrigerator, and then bake at 350 degrees for 25-35 minutes (turning once) until chicken is done.

Creamy Italiano Chicken

4 chicken breasts
1 packet dry Italian dressing mix
1/4 cup water
8 oz cream cheese, softened
10 oz cream of chicken soup

Place chicken in a crock pot. Combine dressing and water and pour over chicken. Cook on low for 3 hours. Combine cheese and soup and add to chicken mixture and cook on low for an additional hour.

This recipe is best cooked before being frozen. Once the chicken has cooled, cover and seal well, and place in freezer. To prepare, thaw and warm. This is great served over rice.

Apple Crisp

8 peeled and chopped apples
1/2 cup flour
1 cup sugar
1/2 tsp pepper

Combine all of the above in a greased 9x13 pan.

Mix together the following until crumbly, and sprinkle over the top of the apple mixture:
1 1/2 cups oatmeal
1 1/3 cups brown sugar
1 cup flour
2 sticks butter
2 tsp cinnamon

Cover well and freeze. To cook, thaw and bake for 45 minutes at 350 degrees.

Friday, February 20, 2009

Chinese Chicken Lettuce Wraps

1 head iceberg lettuce (to be used when serving)
130 g egg noodles, Chinese style (or chow mein noodles)
2 T vegetable oil
2 chicken breasts, chopped into bite-sized pieces
1/2 tsp garlic, minced
1/2 yellow onion, finely chopped
1/4 yellow pepper, finely chopped
1/4 red pepper, finely chopped
250 g sliced water chestnuts, slivered
2 cups shiitake mushrooms, slivered, matchstick
2 T soy sauce
1/2 tsp brown sugar
5 T hoisin sauce, use more if desired
1 T chili sauce (adjust to taste)
2 scallions, slivered

Heat vegetable oil in a wok, on medium high heat, and after a minute, add noodles. You will want to separate them with your fingerss as you add so that the noodles are not clumpy. Cook for 5 -10 minutes depending on the level of crispness you desire (NOTE: If you are freezing this dish, noodles are not cooked until you are ready to thaw and serve).

Heat 1 tsp of oil in wok or skillet, and add garlic (do not let garlic burn). Add chicken, stir fry until no longer pink. Add onions, peppers, chestnuts, and mushrooms. Fry for about 1 minute.

Meanwhile, combine soy sauce and sugar - mix until sugar is dissolved. Add the soy sauce mixture to the pan. Fry for about 2 minutes. Add the hoisin sauce and chili paste. Add scallions.

After it has cooled, place mixture in freezer-safe container, cover well, and freeze. To prepare, thaw in refrigerator. Prepare the noodles as described above. Heat chicken mixture until warm. Serve the chicken mixture over the noodles in a lettuce leaf.

Olive Garden Zuppa Toscana Soup

1 lb ground Italian sausage
1 1/2 tsp crushed red pepper
1 large white onion, diced
4 T bacon pieces
2 tsp garlic puree
10 cups water
5 cubes of chicken boullion
1 cup heavy cream
1 lb sliced russet potatoes (about 3 large potatoes)
1/4 of a bunch of kale

Sautee Italian sausage and crushed red pepper in pot. Drain excess fat, refrigerate while you prepare the other ingredients. In the same pan, sautee bacon, onions and garlic for approximately 15 minutes, or until the onions are soft. Mix together the chicken bouillon and water, then add it to the onions, bacon and garlic. Cook until boiling. Add potatoes and cook until soft, about half an hour. Add heavy cream and cook until heated. Stir in the sausage.

Add the kale right before serving.

Cover well and freeze. To prepare, thaw in refrigerator and heat until warm.

White Spinach Lasagna

1 (32 oz) container ricotta cheese
2 (10 oz) pkgs frozen, chopped spinach, thawed and squeezed dry
2 eggs
1/2 cup chopped, drained sun-dried tomatoes (packed in oil)
3/4 tsp dried oregano
1/4 tsp garlic powder
1/4 tsp black pepper
1/8 tsp ground nutmeg
2 (16 oz) jars alfredo sauce, divided
12 no-boil lasagna noodles
1 cup shredded mozzarella cheese

In a large bowl, combine ricotta, spinach, eggs, sun-dried tomatoes, oregano, garlic powder, pepper and nutmeg.

Spread 3/4 cup alfredo sauce in ungreased 9 x 13 pan, top with 3 lasagna noodles (crosswise). Spread with 1/3 of ricotta mixture; repeat layering twice with noodles and ricotta mixture, ending with noodles.

Pour remaining alfredo sauce over pasta, and sprinkle with mozzarella cheese.

Cover well and freeze. To prepare, thaw in refrigerator. Preheat oven to 375 degrees. Cover pan with foil and bake for 45 minutes; remove foil and bake another 10 minutes. If desired, place lasagna under boiler for 2 minutes to brown cheese.

Let sit for 10 minutes before serving.

Pizza Burgers

1 lb hamburger
1 can tomato soup
1 tsp oregano
1 tsp garlic salt
1 onion, chopped
1 lb American cheese

In hot skillet, mix everything together and heat until hamburger is cooked and onion is soft. Allow to cool, and then mix in the cheese.

Place in freezer-safe container and seal well.

To prepare, preheat oven to 350 degrees. Place mixture on hamburger buns and bake for 20 minutes.

Harvest Casserole

1 box Uncle Ben's Long Grain Wild Rice (not instant - use original)
1 lb pork sausage
1 medium onion, diced
1 cup celery or water chestnuts
1 green pepper, diced
1 cup grated American cheese
1 can Cream of Mushroom soup
1 can Cream of Chicken soup
1 (4oz) can mushrooms
1 cup water

Brown sausage. Add onion, celery, and green pepper. Cook until vegetables are soft. Drain fat and add un-cooked rice, cheese, and soups. Mix together. Add mushrooms and meat mixture. Stir in seasoning packet from the rice.

Cover well and freeze. To prepare, thaw in refrigerator. Bake @ 325 degrees for 1 3/4 hours.

Carrots with Bacon

5 lb bag of carrots, peeled and cut into pieces
1 - 2 bunches of green onions
2 T butter
1/4 cup brown sugar
1 lb bacon, cooked and cut into pieces

Steam or boil carrots to desired doneness. Drain off the liquid. While carrots are still hot, stir in the butter, brown sugar, green onions, and bacon. You can add more or less of everything to your liking.

Cover well and freeze. To prepare, thaw in refrigerator. Cook in skillet until warm.

Thursday, February 12, 2009

Lasagna

1 lb ground beef
1 egg, beaten
2 1/2 cup shredded Mozarella cheese, divided
1/2 cup Parmesan cheese, divided
1 container ricotta cheese
1/4 cup chopped parsley
1 jar spaghetti sauce
1 cup water
12 lasagna noodles, uncooked

Brown ground beef. Mix egg, 1 1/4 cup shredded cheese, ricotta cheese, 1/4 cup Parmesan cheese, and parsley and set aside.

Stir sauce into meat, and then add water. Spread 1 cup of sauce on bottom of 9x13 pan. Top with layers of 3 noodles and 1/3 of Ricotta cheese mixture, and 1 cup of sauce.

Sprinkle with remaining shredded cheese and Parmesan cheese. Cover with greased foil. Bake at 350 degrees for 45 minutes. Remove foil and bake additional 15 minutes.

Candlelight Chicken

Dried beef pieces
1 pt sour cream
1 can cream of mushroom soup
6 chicken breasts
6 slices of bacon

Mix sour cream and soup, and spread on bottom of pan. Mix in dried beef pieces. Slightly cook bacon, and wrap bacon around chicken and secure with toothpicks.

Bake at 375 degrees for 1 hour.

Taco Pie

2 rolls refrigerated home-style biscuits
2 lbs hamburger
1 container sour cream
2 pkgs Taco seasoning
1 pkg shredded cheese
2 cups crushed Doritos

Line a greased 9x13 pan with biscuits. Brown beef and add seasoning. Simmer and drain. Pour over biscuits. Spread sour cream over meat mixture, and then add the cheese. Top with the crushed Doritos.

Bake at 350 degrees for 30 minutes.

Cheesy Potatoes

2 lbs shredded hash browns
1/2 cup melted butter
1 tsp salt
1/2 tsp pepper
1 can cream of mushroom soup
1 pt sour cream
2 cups grated Cheddar cheese
1/2 cup onion, chopped

Topping:
2 cups crushed Cornflakes
1/4 cup melted butter

Mix together all ingredients and pour into a 9 x 13 pan. Mix topping ingredients together and spread evenly over potatoes. Bake at 350 degrees for 90 minutes.

Green Pea Casserole

1 16-oz bag of frozen peas
1 5-oz can sliced water chestnuts
1 can cream of celery soup
1/2 cup chopped onion
1/2 shredded Cheddar cheese
2 cups crushed Ritz crackers
1/2 cup butter, melted

Preheat oven to 375 degrees. Mix peas, water chestnuts, soup and onion. Pour into 1 1/2 quart casserole dish and top with shredded cheese. In separate bowl, mix together cracker crumbs and butter. Sprinkle evenly over cheese and bake 30 - 40 minutes until browned and bubbly.

Peanutty Carrots

2 cups julienned carrots
1/2 cup water
1/4 tsp salt
1/3 cup chopped peanuts
1 T butter
2 tsp sugar
Pepper to taste

In a saucepan, bring carrots, water and salt to a boil. Reduce heat, cover and cook for 10 minutes or until carrots are crisp-tender. Drain and add peanuts, sugar and pepper. Toss to coat.

Sticky Ribs

NOTE: This recipe from Fix, Freeze, Feast is meant to be frozen and makes 3 entrees.

9 lbs boneless country-style ribs
2 1/4 cups packed brown sugar
3 cups water
3/4 cup soy sauce
3 T minced garlic

Divide ribs evenly in 3 1-gallon freezer bags.

Into each of 3 1-quart bags, measure 3/4 cup brown sugar, 1 cup water, 1/4 cup soy sauce, and 1 T garlic (sauce stays separate from meat).

Place a bag of sauce into each bag of ribs. Seal and freeze.

To prepare: Thaw in refrigerator. Place the ribs in a large stockpot and cover with water. Set bag of sauce aside. Simmer ribs about 1 hour, or until tender. Preheat the oven to 350 degrees. Drain ribs and place in an ungreased baking dish. Pour sauce over ribs. Bake, uncovered, for about 1 hour, or until sauce is thick and sticky.

Wednesday, February 11, 2009

Sweet & Sour Meatballs

NOTE: This recipe from Fix, Freeze, Feast is meant to be frozen, and makes 6 entrees.

6 lbs lean ground beef
3 cups dry bread crumbs
2/3 cup milk
4 eggs, lightly beaten
1/4 cup minced onion
2 T minced garlic
1 T salt
2 tsp black pepper

Sauce:
2 cups packed brown sugar
1/2 cup cornstarch
1 (106 lb) can pineapple tidbits, drained, juice reserved
1/2 cup soy sauce
2 1/2 cups red wine vinegar

Preheat oven to 500. Thoroughly combine beef, breadcrumbs, milk, eggs, onion, garlic, salt and pepper in a large bowl. Shape into 1 - to- 1 1/2 inch meatballs, placing finished pieces close together on a lightly greased baking sheets. Bake for 15 minutes. Cool meatballs.

While meatballs are baking and cooling, mix the brown sugar and cornstarch in a large stockpot. Add pineapple juice, soy sauce, and vinegar; stir. Cook over medium heat, stirring occasionally, until sauce thickens, about 20 minutes. Cool sauce.

Divide cooled meatballs and sauce between 6 1-gallon freezer bags. Divide drained pinapple tidbits evenly among the bags of meatballs and sauce. Seal and freeze.

To prepare, thaw one entree in refrigerator. Preheat oven to 350 degrees. Put meatballs and sauce in an ungreased baking dish and bake, uncovered, for 30 minutes, or until meatballs are heated through. To prepare in slow cooker, put meatballs and sauce in slow cooker. Cook on low for 2 - 5 hours, or until meatballs are heated through.

Chicken a la King

NOTE: This recipe, from Fix, Freeze, Feast is made to be frozen, and makes 4 entrees.

2 whole chickens (4 - 5 lbs each)
1 cup (2 sticks) butter
1 lb fresh white mushrooms, cleaned and sliced
1 cup all-purpose flour
6 cups half-and-half
3 cups water
2 T chicken bouillon granules
1 tsp black pepper
4 green bell peppers, cut into pieces

Roast both chickens. Cool and pull meat from bones. Cut chicken into bite-sized pieces. Divide chicken evenly among 4 1-gallon freezer bags.

Melt butter in a large saucepan over medium heat. Add mishrooms, cook, stirring until soft. Add flour, cook, stirring for 2 minutes. Mixture will be lumpy. Gradually add half-and-half, then water, stirring constantly until sauce thickens. Whisk to make a smooth sauce. Stir in bouillon and black pepper. Cool sauce.

Divide cooled sauce evenly over the chicken. Divide bell peppers evenly among the bags of chicken. Seal and freeze.

To prepare: Thaw one entree in refrigerator. Simmer the chicken and sauce in a large skillet over medium heat until warmed through.

Cashew Chicken Stir-Fry

NOTE: This recipe, from Fix, Freeze, Feast is made to be frozen and makes 3 entrees.

6 lbs boneless, skinless chicken thighs
3/4 cup soy sauce
1/3 cup red wine or cooking sherry
1 T fish sauce
3 tsp minced garlic
2 1/4 tsp minced ginger
1 1/2 tsp crushed red pepper flakes
3 cups unsalted cashews

Cut chicken into bite-sized pieces. Divide chicken evenly among 3 1-gallon freezer bags. Combine the soy sauce, wine, and fish sauce in a medium bowl. Divide marinade evenly over the chicken. Into each bag measure 1 tsp garlic, 3/4 tsp ginger, and 1/2 tsp crushed red pepper. Seal bags.

Put 1 cup cashew into each of 3 sandwich bags, and seal. Place a bag of chicken and a bag of cashews into each of 3 1-gallon bags. Seal and freeze.

To prepare: Completely thaw one entree. Heat sesame oil in a large skillet. Stir-fry chicken and sauce over medium-high heat until meat is cooked through, 20 - 25 minutes. Remove chicken from the pan. Add fresh stir-fry vegetables and stir fry until tender-crisp. Sprinke with cashews and serve.

Sweet Asian Chicken

NOTE: This recipe, from Fix, Freeze, Feast is made to be frozen and makes 3 entrees.

1 tray (about 6 lbs) boneless, skinless chicken breasts
1 cup packed brown sugar
1 cup soy sauce
1/4 cup lime juice
1/2 tsp curry powder
3 T minced garlic
2 1/4 tsp crushed red pepper flakes

Divide chicken breasts into 3 1-gallon freezer bags. Combing the brown sugar, soy sauce, lime juice, and curry powder in a medium bowl. Divide marinade evenly over the chicken. Measure 1 T minced garlic and 3/4 tsp crushed red pepper into each bag. Seal and freeze.

To prepare: Prepare a medium-low fire in a gas or charcoal grill. Cook chicken, turning frequently with the marinade, for 30 minutes, or until cooked through. Do not baste chicken during last 5 minutes of cooking. Discard remaining marinade.

Chicken-Broccoli Bake

NOTE: This recipe, from Fix, Freeze, Feast is made to be frozen, and makes 3 entrees.

1 tray (about 6 lbs) boneless, skinless chicken half-breasts
1/2 cup (1 stick) of butter
1 lb fresh white mushrooms, cleaned & sliced
3/4 cup all-purpose flour
1 T chicken boullion granules
1 T curry powder
3/4 tsp black pepper
2 cups water
4 cups milk
2 T lemon juice
6 cups broccoli pieces
6 cups shredded Cheddar cheese (about 1 1/2 lbs)
1 1/2 cups dry bread crumbs

Rinse chicken and cut into bite-sized pieces. Cook in a large skillet until no longer pink. Remove from heat and cool. Divide cooled chicken evenly among three unlabled 1-gallon freezer bags.

While chicken cools, melt butter in large saucepan. Add mushrooms and saute until softened, about 5 minutes. Add flour and stir. Cook, stirring for about 2 minutes. Add bouillon, curry powder, and pepper; stir. Gradually add water and milk, cook stirring constantly, until sauce thickens, about 10 minutes. Whisk to make a smooth sauce. Add lemon juice only after sauce has thickened. Cool sauce.

Divide cooled sauce evenly over the chicken. Measure 2 cups broccoli pieces into each bag of chicken and sauce. Seal bags.

Measure 2 cups cheese and 1/2 cup breadcrumbs into three 1-quart freezer bags and seal.

Place one bag of chicken/broccoli and one bag of cheese/breadcrumb mixture into a labeled 1-gallon bag. Seal and freeze.

To cook one entree: Thaw in refrigerator. Preheat oven to 350 degrees. Place chicken and broccoli mixture in a baking dish and sprinkle with cheese and breadcrumbs. Bake, uncovered, for 35 - 40 minutes, or until the sauce is bubbling and the cheese is melted.

Tuesday, February 10, 2009

Marinade (Chicken or Pork)

1/4 cup lemon juice
1/4 cup soy sauce
1/4 cup canola oil
1 onion soup mix
8 oz pineapple chunks

Mix well and pour over meat, marinating until ready to cook.

Roasted Asparagus

1 1/2 lb fresh asparagus, washed and trimmed
1/4 cup olive oil
Coursely ground salt, to taste
Garlic powder, to taste
1/2 cup grated Parmesan cheese

Arrange asparagus spears in a single layer on cookie sheet. Brush with olive oil, coating well. Sprinkle salt, pepper, and garlic powder over asparagus. Add Parmesan cheese.

If cooking immediately, preheat oven to 375 degrees and roast for 20 minutes.

If freezing, seal well. To cook, thaw and preheat oven to 375 degrees and roast for 20 minutes.

Green Bean Casserole

2 bags frozen French cut green beans, thawed
1 can cream of mushroom soup
1 cup Cheeze Whiz
1 1/2 cups hot water
1/2 stick butter or margarine
1 Stove Top stuffing mix for chicken

Mix beans, soup and Cheese Whiz in a 2-quart casserole. Add water to margarine in medium bowl. Stir until margarine is melted. Add stuffing mix, stir until just moistened.

If cooking immediately, bake 30 minutes at 350 degrees or until heated through.

If freezing, seal well and freeze. To cook, thaw in refrigerator. Preheat oven to 350 degrees and cook 30 minutes or until heated through.

Bruschetta and Cheese Stuffed Chicken

1 can Italian-style diced tomatoes, undrained
1 1/4 cup shredded Mozzarella cheese
1/4 cup shredded fresh basil
1 pkg Stove Top stuffing for chicken
8 small chicken breasts
1/3 cup Italian dressing

Mix tomatoes, 1/2 cup cheese, stuffing and basil in medium bowl. Pound chicken with mallet until 1/4 inch thick. Place sides down and spread chicken with stuffing mixture. Tightly roll chicken and place seams down in baking dish. Drizzle with dressing.

To cook immediately, preheat oven to 350 degrees and bake for 40 minutes, or until chicken is done. Sprinkle with remaining cheese and bake until melted.

To freeze, cover tightly and freeze. To cook, thaw completely in refrigerator. Preheat oven to 350 degrees and bake for 40 minutes, or until chicken is done.

Fiesta Meatloaf

2 lbs ground beef
1 pkg Stove Top stuffing for chicken
1 cup water
2 eggs, beaten
2 tsp chili powder
1/2 cup salsa, divided
3/4 cup Mexican-style shredded cheese

Mix all ingredients together, except 1/4 cup salsa and cheese. Shape into oval loaf in a 9x13 pan and top with remaining salsa.

To cook immediately, bake 1 hour at 350 degrees, or until cooked through.

To freeze, cover well and freeze. To cook, thaw in refrigerator. Preheat oven to 350 degrees and cook until cooked through.

Michelle's Manicotti

Recipe:
1 lb ricotta
4 oz grated Mozzarella cheese
3 Tbsp Parmesan Cheese
2 tsp sugar
1 egg, slightly beaten
1 Tbsp parsley flakes
1/4 tsp salt
1/4 tsp pepper
2 15-oz jars of (red) pasta sauce
1 pkg manicotti shells
Grated Parmesan cheese

Mix all ingrediants except the pasta sauce to make the filling. Place a thin layer of pasta sauce on the bottom of a 9x13 inch pan. Fill and arrange the manicotti shells in the pan. Cover shells with remaining sauce.

If cooking immediately, cover with foil and bake at 400 degrees for 40 minutes. Remove foil, sprinkle with additional Parmesan cheese and return to oven for 5 - 10 minutes.

If freezing, cover well and freeze. To cook, thaw in refrigerator, cover and bake at 400 degrees. Remove foil and bake an additional 5 - 10 minutes.