Freezer Gals

Chicken & Rice Burritos (Serves 4)

2011-08-17T16:05:00.001-05:00

This is another recipe from here (great website!)

4 Whole Wheat Tortillas
1 Cup Healthy Refried Beans
2 Cups Roast Chicken, chopped
1 Cup Spanish Rice (or any rice you love)
1/2 Cup Salsa
1 Cup Monterrey Jack Cheese or Mexican Blend Cheese

Heat tortillas over a gas flame or in a microwave covered with a moist paper towel for 10 seconds.

Spread 1/4 of refried beans on each tortilla.

Cover the beans with 1/2 cup chicken, 1/4 cup rice, salsa and 1/4 cup cheese.

Fold in the sides of the tortilla and roll into a burrito.

Cover tightly and freeze.

To prepare, completely thaw in fridge. Heat in a 350d oven until warm, about 30 minutes.

Pizza Balls

2011-08-17T15:53:00.002-05:00

Garlic Pizza Dough

6 fluid ounces lukewarm water
2 tablespoons olive oil
3 cloves garlic, minced
2 cups bread flour
1 teaspoon white sugar
1/2 teaspoon salt
2 teaspoons active dry yeast

Place the ingredients into the pan of a bread machine in the order recommended by the manufacturer. Close the lid, select the Dough cycle, and press Start.

When the machine signals the end of the cycle, remove the dough and knead into a tight ball on a lightly floured surface. Let rest for about 15 minutes.

Balls:
3/4 Cup Broccoli Florets, cooked & chopped*
1 Cup Mozzarella Cheese, shredded
1/2 Cup Pizza Sauce
Olive Oil
Parmesan Cheese, grated

Additions: chicken, mushrooms, onions, bell peppers, tomatoes, olives, pepperoni, pineapple, ham — the sky’s the limit

Preheat oven to 425°F.

Bring pizza dough to room temperature and divide into 16 even pieces.

In a separate bowl combine the broccoli (or whatever addition you choose), mozzarella and pizza sauce.

Roll out each piece of dough into a round, about 3 inches wide, and place 1 tbsp of the cheese mixture in the center.

Take the edges of the dough and bring them to the center, pinching along the edges to make sure they stick together, then roll into a ball.

Place the ball, sealed side down, in a greased pie plate and repeat these steps making the rest of the balls.

Brush each ball with olive oil and sprinkle with parmesan cheese, and freeze.

To prepare, completely thaw in fridge. Bake @ 350d for 25 minutes or until golden.

* You can substitute the broccoli for any additions you desire.

Fettuccine Bolognese (Serves 4)

2011-08-17T15:47:00.002-05:00

Another recipe we found off of this website (she has lots of great kid-friendly recipes!)

1 Medium Onion, diced
2 Garlic Cloves, minced
1 lb Lean Ground Turkey Meat
1 Tsp Kosher Salt
1 Large Carrot, grated
16 oz Can Chopped Tomatoes with juice
1 Tbsp Italian Herbs
3 Tbsps Tomato Paste
1/4 Cup Parmesan Cheese
1 Pkg Fettuccine, cut in half

Heat oil in a large pot over medium heat, add onions and sauté for 4 minutes.

Add garlic and sauté for another minute.

Add ground lean turkey meat and salt and continue to cook for 4 minutes or until cooked through, using a wooden spoon to break apart the meat and stirring continuously.

Add carrots, chopped tomatoes (with its juice), Italian herbs and tomato paste and stir to combine.

Partially cover with lid and cook for 20 minutes.

Add Parmesan cheese and stir to combine.

Cook for an additional 20 minutes uncovered, until the mixture thickens and the liquid reduces.

During the last 20 minutes of cooking the sauce, bring a pot of water to a boil, cook noodles according to package directions and drain.

Serve Bolognese sauce over cooked noodles.

* Sauce can be frozen for up to 3 months in a sealed container

Mac, Chicken & Cheese Bites (Makes 20 Mini Bites)

2011-08-17T15:40:00.003-05:00

We found this recipe at this amazing website

1/2 Lb. Macaroni
2 Tbsp Butter
2 Tbsp Flour
1/2 Tsp Salt
1 1/2 Cup Milk
1 Cup White Cheddar
1/2 Cup Parmesan Cheese, divided
1/4 Cup Bread Crumbs
1 Cup Cooked Chicken, diced

Preheat oven to 400 degrees.

Cook pasta until al dente, according to package directions (the pasta I used said to cook for 9-12 minutes, so I cooked it for 10 minutes).

Drain the pasta and set aside.

In a small heavy bottomed saucepan melt 2 Tbsp of the butter.

Whisk in the flour and salt and cook for 2 minutes.

Add the milk in a slow stream and whisk to combine. Bring the mixture to a boil and then reduce to a simmer. Cook for 3 minutes stirring occasionally .

Add the white cheddar and 1/4 cup parmesan cheese and stir until melted.

Pour the cheese sauce and chicken over the pasta and stir to combine.

In a bowl, combine the 1/4 cup parmesan cheese and bread crumbs.

Grease mini muffin cups.

Pour about 1/4 cup of the macaroni mixture into the muffin cups, sprinkle the top with the bread and cheese mixture and bake for 15-20 minutes (I cooked mine for 20 mins) or until breadcrumbs are golden brown.

Cool in muffin cups, remove and serve, or...

*Allow to cool and place in ziploc bag,label and freeze up to 4 months. When ready, place in toaster oven or oven at 300 for 10 minutes or until heated through.

Basil-Balsamic Chops

2011-08-17T15:32:00.002-05:00

This recipe is from the great freezer book, Fix, Freeze, Feast. We highly recommend you puchase the book if you do any freezer cooking. This recipe makes 3 entress, 4 servings each.

6 - 8 lbs boneless pork loin chops
1 cup olive oil
1/2 cup balsamic vinegar
1/4 cup soy sauce
1/4 cup lemon juice
2 T honey
3 tsp minced garlic
3 tsp dried basil
2 1/4 tsp black pepper

Rinse and divide chops evenly among 3 1-gallon freezer bags.

Whisk together olice oil, vinegar, soy sauce, lemon juice, and honey in a medium bowl. Divide marinade evenly over the pork.

Into each bag measure 1 tsp garlic, 1 tsp basil, and 3/4 tsp pepper. Seal and freeze.

To prepare, thaw completely in fridge. Either grill or broil chops until a thermometer inserted into thickest part of pork reads 160d. Discard remaining marinade.

Shanghai Stir-Fry

2011-08-17T11:18:00.002-05:00

This is another great recipe from Fix, Freeze, Feast. It makes 3 entrees/6 servings each.

6 lbs Boneless Top Sirloin steak
2/3 cup cranberry juice
1/2 cup soy sauce
1/2 cup packed brown sugar
3 tsp minced garlic
3 tsp minced ginger
1 1/2 tsp crushed red pepper flakes
Zest of 1 orange

On hand for cooking:
Vegetable oil
1 (11-oz) can mandarin orange slices, drained
2 tsp sesame seeds

Rinse steaks and trip excess fat. Cutting across the grain, slice each steak into narrow strips. Divide beef evenly amoung 3 1-gallon freezer bags.

Whisk together cranberry juice, soy sauce, and brown sugar in a medium bowl. Divide the marinade evenly over the beef. Into each bag, measure 1 tsp garlic, 1 tsp ginger, and 1/2 tsp crushed red pepper. Divide the orange zest evenly amount the 3 bags.

Seal and freeze.

To prepare, completely thaw in fridge. Heat a bit of oil in large skillet over medium-high heat. Add beef and marinade and stir-fry until well browned, about 10 minutes. Add mandarin oranges and stir to coat. Sprinkle with sesame seeds and serve over rice.

Pasta, Pesto, and Peas

2009-10-29T09:32:00.003-05:00

3/4 lb fusilli pasta
3/4 lb bow tie pasta
1/4 cup olive oil
1 1/2 cups pesto
1 pkg (10 oz) frozen, chopped spinach, defrosted and squeezed dry
1 T lemon juice, freshly squeezed
1 1/4 cups mayonnaise
1/2 cup Parmesan cheese, grated
1 1/2 cups frozen peas, defrosted
1/3 cup pine nuts
3/4 tsp kosher salt
3/4 tsp freshly ground pepper

Cook the pastas seperately in large pots of boiling, salted water for 10 - 12 minutes until each pasta is al dente. Drain and toss into a bowl with the olive oil. Cool to room temperature.

In the bowl of a food processor fitted with a steel blade, puree the pesto, spinach, and lemon juice. Add the mayo and puree. Add the pesto mixture to the cooled pasta and then add the Parmesan, peas, pine nuts, salt and pepper. Mix well, season to taste, and serve at room temperature.

Baked Pasta

2009-10-29T09:21:00.002-05:00

1 pkg (16 oz) dry pasta
1 lb lean ground beef
3 cloves garlic, minced
2 cans (15 oz) tomato sauce
12 oz brown gravy
1/2 cup half-and-half
1/2 cup Parmesan cheese, grated
1 tsp dried oregano
1 tsp dried basil
1 cup Mozzarella cheese, shredded

In a Dutch oven or large frying pan, cook and stir ground beef until brown. Add garlic, tomato sauce, gravy, cream, Parmesan cheese, oregano and basil. Simmer for 30 minutes.

Meanwhile, cook pasta in a large pot of boiling water until al dente. Drain.

Combine the cooked pasta (we prefer ziti) and the sauce, and spread into a greased 9 x 13 baking dish. Sprinkle with mozzarella cheese.

Bake at 350d for 20 - 30 minutes, until bubbly.

Turkey Meatloaf

2009-10-29T09:17:00.002-05:00

2 1/2 lbs ground turkey
1 1/2 cups onion, chopped
2 T olive oil
1 T fresh thyme (or 1/2 T dried thyme)
1/4 cup Worcestershire sauce
2 T tomato paste

Saute everything but turkey in a sauce pay until onions are cooked (about 6 minutes). Let cool. Add to turkey and mix well.

Add:
1 cup dried bread crumbs
2 eggs, well beaten
Salt and pepper, to taste

Mix together and form into meatloaf. Top with about 1/4 cup of ketsup. Bake at 350d for 1 1/2 hours.

Crazy Chicken

2009-10-29T09:05:00.002-05:00

1 cup French dressing
1 can whole berry cranberry sauce
1 packet onion soup mix

Combine all of the ingredients and pour over chicken. Bake at 350d for 20 - 30 minutes, depending on how much and what kind of chicken you use. Serve over rice.

Creamed Turkey with Puff Pastry

2009-10-29T08:52:00.002-05:00

From the Taste of Home, Simple & Delicious Magazine, Freezer Pleasures

Prep/Total Time: 25 minutes
$2.31/serving

1 pkg (17.3 oz) frozen puff pastry
4 cans (18.8 oz each) chunky chicken corn chowder soup
4 cups cooked turkey, cubed
2 pkgs (16 oz each) frozen peas and carrots, thawed
1 pkg (8 oz) cream cheese, softened
1/4 tsp pepper

1. Thaw one sheet of puff pastry. Cut into six squares. Cut each square in half diagonally; transfer to two greased baking sheets. Bake at 400 for 10 - 15 minutes, or until golden brown.

2. Meanwhile, in a Dutch oven, combine the soup, turkey, peas and carrots, cream cheese and pepper. Bring to a boil, stirring frequently. Reduce heat, simmer uncovered for 5 minutes or until cream cheese is melted.

3. Serve 1/2 of the soup mixture with puff pastry triangles. Cool the remaining soup mixture; transfer to freezer containers. May be frozen for up to 3 months.

4. To make frozen soup, thaw in fridge overnight. Thaw remaining puff pastry. Heat soup on stove. Bring soup to a boil, then reduce heat and simmer for 5 minutes. Serve over puff pastry.

Beef Chow Mein Casserole

2009-10-29T08:41:00.003-05:00

From the kitchen of Ruth Herrmann

1 lb ground beef
1/2 yellow or white onion (chopped)
1 cup celery (chopped)
1 can water chestnuts (chopped)
1 cup rice, uncooked
1 cup chow mein noodles
1 can cream of mushroom soup
1 can cream of celery soup
1 can chicken & rice soup or chicken & stars with rice
3 - 4 cups water (if using Minute Rice, use only 3 cups)
1/3 cup soy sauce

Brown hamburger and drain. Saute onion and celery in a small amount of butter or oil. Mix all ingredients together in a greased 9 x 13 pan, add the water last.

Bake at 350d for 1.5 hours, add more noodles on the top for the last 5 minutes of cooking. Add salt and pepper for seasoning if you choose, and enjoy!

Side notes: You can easily substitue other ingredients in this recipe, such as using cooked wild rice, or different 'cream of' soups. If you don't have the 'chicken and rice' soup in your pantry, you can use some chicken stock and add a little more rice to the dish. If you want your kids (or hubby!!) to have some more veggies, add some to the casserole.

This dish may seem to be done after an hour in the oven, but baking the entire time is recommended as the flavors blend completely.

Chicken Parmigiana

2009-10-02T10:30:00.002-05:00

NOTE: The instructions below are for 3 complete entrees (4 servings each). This recipe is from the book Fix, Freeze, Feast.

12 Boneless, skinless chicken breasts
1 cup Flour
4 Eggs, lightly beaten
2 cups Dry bread crumbs
12 slices Mozzarella cheese
6 cups Red sauce (we make our own, but you can use store-bought pasta sauce)

Lay out three shallow dishes. Put the flour in one, the eggs in one, and the bread crumbs in the 3rd. Slightly flatten the chicken (we pounded with a meat pounder thingie). Take each piece of chicken, coat with flour, dip in egg, and then coat with breadcrumbs. Place each piece of chicken on a cookie sheet.

Place cookie sheet(s) in the freezer for 1-hour to flash-freeze chicken.

Put 2 cups of red sauce in to each of 3 quart-sized freezer bags, and seal. Divide the cheese into 3 portions of 4 slices each, and wrap in plastic wrap. Divide frozen chicken evenly among 1-gallon freezer bags. Place on bag of sauce and one packet of cheese into each bag of chicken. Seal and freeze.

To serve, thaw completely. Preheat oven to 375d. Place chicken in a greased baking dish. Bake, uncovered for 20 minutes. Pour red sauce evenly over each piece of chicken and continue baking for 10 minutes. Place a slice of cheese on top of each piece of chicken and bake until melted.

Make-Ahead Chimichangas

2009-10-02T10:20:00.002-05:00

NOTE: Below are ingredients for (3) complete recipes (approximately 48 Chimichangas). This recipe is adapted from The Freezer Cooking Manual.

5 lbs Ground beef, cooked
48 oz Salsa (heat depending on personal preference)
48 oz Refried beans
3 Taco seasoning packets
48 8" flour tortillas
12 cups Shredded cheddar cheese

Cook ground beef until browed and cooked. Add salsa, beans, and seasoning packets to the ground beef. Cook, stirring occasionally, over medium heat until heated through.

Working in batches (unless you have an enormous kitchen counter!), put approximately 1/2 cup of meat mixture on each tortilla. Top with some cheese. Fold in the sides and then roll it up.

Wrap each Chimichanga in a strip of foil. Place in gallon-size freezer bags (approximately 8 fit in each freezer bag). Label and freeze.

To serve, thaw as many Chimichangas as you need. Leave on the foil and bake at 350d for 30 - 40 minutes. Serve with sour cream. If you prefer a crispier shell, you can deep fry these instead of baking.

Country Chicken Pot Pie

2009-10-02T10:12:00.002-05:00

NOTE: The below recipe is for (6) pot pies. This recipe is from the book The Freezer Cooking Manual.

3 cups Chopped onions
3 cups Chopped celery
3 cups Chopped Carrots
1 cup Butter, melted
1 1/2 cups Flour
6 cups Chicken broth
3 cups Evaporated milk
12 cups Chicken; cooked and chopped
3 cups Frozen peas, thawed
1 1/2 T Salt
1 T Pepper
12 Refrigerated pie crusts

Saute onions, celery and carrots in butter in a large skillet over medium heat. Add flour and stir until smooth. Cook 1 minutes, stirring constantly. Add chicken broth and evaporated milk. Cook until thickened and bubble, stirring occasionally. Stir in chicken, peas, salt and pepper.

Divide filling between 6 pie crusts. Top with remaining crusts, wrap well and freeze.

To serve: Thaw completely and bake at 350d for 30 minutes uncovered. Place foil over top and bake an additional 30 minutes. Let stand for 10 minutes before serving.

Chicken Tetrazzini

2009-10-02T10:04:00.003-05:00

NOTE: The following makes (3) recipes. Recipe taken from an awesome book called The Freezer Cooking Manual

126 oz Canned Cream of Chicken soup
1/4 cup Lemon juice
1 1/2 cup Diced green pepper
12 cups Dry spaghetti, broken into pieces
12 cups Cooked, diced chicken
3 cups Grated Parmesan cheese

Combine soup and lemon juice. Saute or steam the green pepper and add to the sauce. Break spaghetti into pieces and boil in salted water for 1/2 the recommended time. Drain spaghetti. Mix spaghetti and chicken into sauce.

Pour into casserole dishes, wrap well and freeze.

To serve: Thaw completely. Sprinkle 1 cup of Parmesan cheese on the top and bake at 350d for 45 - 60 minutes or until thoroughly heated.

Sauteed Peas and Scallions

2009-04-20T10:45:00.002-05:00

2 T unsalted butter
3 cups peas
3 scallions, white and pale green parts only, thinly sliced diagonally
Course salt and freshly ground pepper

Combine all ingredients in a ziplock freezer bag. If freezing, don't melt the butter or anything, just chunk it in tbe bag with the peas and scallions. Freeze.

To prepare, place into a skillet and saute until butter is melted and peas are heated through.

Chocolate Chip Oatmeal Cookies

2009-04-20T10:39:00.002-05:00

2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup butter, softened to room temperature
3/4 cup white sugar
3/4 cup packed brown sugar
2 eggs
1 - 2 tsp vanilla
2 cups rolled oats
1 cup semi-sweet chocolate chips (or 1 - 2 cups of chocolate chunks)

Sift together the flour, baking poeder, baking soda and salt. Set aside.

In a large bowl, cream together the butter, white sugar, and brown sugar until light and floffy. Beat in the eggs one at a time, then stir in the vanilla. Gradually stir in the sifted ingredients. Stir in the rolled oats and chocolate chips. Drop by rounded teaspoonfuls onto a cookie sheet.

Freeze cookies on sheet until completely frozen, then put them into a ziplock freezer bag.

To bake, preheat oven to 350d and bake for 8 - 10 minutes.

NOTE: If you are baking these immediately, the dough needs to be really cold when they go into the oven - chill for 2 - 3 hours prior to baking.

Greek Potatoes

2009-04-20T10:32:00.002-05:00

8 large potatoes, peeled, cut into large wedges (about 6 - 7 wedges per potato)
4 garlic cloves, minced
1/2 cup olive oil
1 cup water
1 T oregano
1 1/2 lemons (juice of)
Salt
Freshly ground pepper

Combine all ingredients and mix well with clean hands. Place in freezer containers and cover well. Freeze.

To prepare, thaw potatoes and place them in a baking pan. Bake at 440d for 40 minutes. When a nice golden-brown crust has formed on the potatoes, give them a stir to bring the white underside up, season lightly with a big more salt and pepper, and add a sprinkling of oregano. Add 1/2 of water if pan appears to be getting dry, and then pop back into the oven to brown other side of potatoes (this will take another 40 minutes or so).

Cannelloni with Cheese Sauce

2009-04-20T10:27:00.004-05:00

2 cups marinara sauce
1/4 lb ground beef, browned
1/4 lb italian sausage, browned
1 cup onion, chopped and sauteed
6 cannelloni, large
1 cup white sauce
6 oz cheddar cheese, grated
2 T parmesan cheese, freshly grated

To make filling, combine browned beef, browned sausage, sauteed onion and marinara sauce. Cook cannelloni as directed, but cook for only 3/4 of the recommended time; rinse and drain. Fill cannelloni with filling mixture and pack firmly into greased baking dish.

To make cheese sauce, warm white sauce until nearly boiling; add grated cheddar cheese and stir until melted. Pour over cannelloni, coating pasta generously. Cool.

To freeze, cover baking dish with foil; place in freezer bag and freeze.

To prepare, uncover and bake frozen casserole in 400d oven for 1 hour, or until hot and bubbling. Sprinkle with the Parmesan cheese, return to oven for 5 minutes to brown top.

Quiche Lorraine

2009-04-20T10:22:00.004-05:00

1 pie crust (9-inch), uncooked
6 bacon slices, crisply cooked
6 oz swiss cheese, shredded
1 1/2 cup half and half or light cream
1/2 tsp salt
1/4 tsp nutmeg
1/2 cup cubed, cooked ham
1/4 onion, sliced
4 eggs

Sprinkle crumbled bacon and cheese on the bottom of pie crust. Put remaining ingredients in blender container. Blend on high for 10 seconds, blend until onion is mixed but do not over-blend.

Pour into pie crust over bacon and cheese.

To freeze: Flash-freeze pie on cookie sheet. When frozen, cover with foil and seal in jumbo freezer bag.

To prepare, thaw quiche completely before baking. Bake in preheated oven at 350d for 30 minutes, until top is golden brown and mixture is set. Serve warm.

Sticky Chicken

2009-04-20T10:17:00.003-05:00

4 tsp salt
2 tsp paprika
1 tsp cayenne pepper
1 tsp onion powder
1 tsp thyme
1 tsp white pepper
1/2 tsp garlic powder
1 tsp black pepper
1 roasting chicken, large
1 cup onion, chopped

In a small bowl, combine all of the spices. Remove giblets from chicken, clean the cavity well and pat dry with paper towels.

Rub the spice mixture into the chicken, both inside and out, making sure that it is evenly distributed and down deep into the skin. Place in ziplock bag and freeze.

To prepare, allow chicken to thaw. Stuff cavity with onions and place in a shallow baking pan. Roast, uncovered, at 250d for 5 hours.

After the first hour, baste chicken every 30 minutes with pan juices. The pan juices will start to caramelize on the bottom of the pan and the chicken will turn golden brown.

Let chicken rest 10 minutes before carving.

Sesame Broccoli

2009-04-20T10:13:00.002-05:00

1 pkg (10-oz) frozen broccoli spears
1 T vegetable oil
1 T soy sauce
1 T sugar
2 tsp vinegar
2 tsp sesame seeds, toasted

Cook broccoli arroding to package directions. Meanwhile, in a small saucepan, combine oil, soy sauce, sugar and vinegar; heat on medium until sigar is dissolved and mixture is hot. Drain broccoli. Allow to cool, package well, and freeze.

To prepare, thaw broccoli. Place in saucepan on medium heat until warmed.

Macadamia Coconut Cookies

2009-04-20T10:03:00.005-05:00

1 package dry sugar cooke mix, prepared to package directions
1 cup macadamia nuts
1 cup shredded coconut
1 cup white chocolate chips

To cookie mix (prepared as package indicates) add nuts, coconut and white chocolate chips. Shape into cookie-sized balls and place on a cookie sheet. Place in freezer until they are frozen. Place cookies into a ziplock bag and store in freezer until needed.

To cook, remove as many cookies as wanted and thaw. Bake at 375d until cooked through (do not overbake).

NOTE: If giving instructions to you husband, make sure he doesn't confuse these cookies with frozen bread rolls...

Easy Ranch Parmesan Chicken

2009-04-20T09:59:00.002-05:00

6 boneless, skinless chicken breasts
1 cup dry breadcrumbs
1/3 cup Parmesan cheese
1 tsp salt
1 tsp pepper
1 tsp garlic powder
1 cup ranch dressing (we used Hidden Valley)
1/4 cup melted butter

Lightly grease a 9 x 13 baking dish. In a shallow bowl, mix together the breadcrumbs, Parmesan cheese, seasoned slat, black pepper and garlic powder.

Dip the chicken into the ranch dressing to coat both sides. Coat in the breadcrumb mixture. Please in a single-layer into the baking dish. Lightly drizzle the melted butter over each breast.

Cover well and freeze. To prepare, let thaw. Cook (uncovered) for 35 minutes or until the chicken is cooked.

BBQ Chicken Calzones or Pizza

2009-04-20T09:47:00.003-05:00

3 cups shredded cooked chicken breasts
1/2 small onion, chopped
2/3 cup bbq sauce (we used Famous Dave's)
4 slices bacon
2 T chopped fresh cilantro
1 cup shredded mozz cheese
1 (10-oz) can refrigerated pizza dough

Preheat oven to 400d. Fry bacon, remove from pan. Add the onion and shredded chicken to the hot bacon grease. Fry over medium heat until onion is tender. Stir in 1/3 cup BBQ sauce, and then mix in the cooked bacon.

If making calzones, roll the pizza crust out onto a greased cookie sheet. Press to an even thickness, and then cut in half. Divide the chicken mixture between the 2 pieces of dough, spreading on only 1/2 of each piece to within 1/2 inch of the edge. Drizzle the remaining sauce over the filling. Sprinkle the cheese and cilantro over the top. Fold the uncovered portion of dough over the filling, and press the edges together with a fork to seal.

Bake for 25 minutes in the preheated oven, or until browned to your liking. Cool for a few minutes, then cut each calzone in 1/2. Each serving is 1/2 a calzone.

If making pizza, roll out pizza dough and spread remaining BBQ sauce on the pizza. Add the topping, and then top with the cheese. Bake at 425d or until the cheese is melted and the crust is cooked. There is enough topping in this recipe for 2 pizzas.

Hot Green Beans

2009-04-20T09:43:00.002-05:00

2 (14 1/2 oz) cans French-style green beans (I used regular frozen green beans..)
5 T vinegar
5 T sugar
1 small onion, chopped
5 slices of bacon (cooked - save the drippings)
3 T bacon drippings, cooled
1/2 cup almonds (slivered or sliced)

Mix all ingredients together. Cover well and freeze. To prepare, thaw beans. Preheat oven to 300 d and bake (covered) for 30 minutes. Uncover and continue baking another 15 - 20 minutes.

Chocolate-Mint Grasshopper Pie

2009-04-20T09:36:00.002-05:00

1 1/2 cups cold milk
1 pkg (4-serving size) JELL-O Pistachio Flavor Instant Pudding
2 cups thawed Cool Whip, divided
6 Double Stuff Oreo Cool Mint Creme cookies, chopped
1 Oreo pie crust
1 square Baker's Semi-Sweet Chocolate

Pour milk into large bowl. Add dry pudding mix. Beat with whisk 2 minutes or until well blended. Gently stir in 1 1/2 cups of the Cool Whip and the chopped cookies. Spoon into crust. Spread with remaining Cool Whip.

Melt chocolate and drizzle over top of pie.

Refrigerate 2 hours or freeze until firm. If frozen, remove pie from freezer about 10 minutes before serving; let stand at room temperature to soften slightly. Store leftovers in refrigerator or freezer.

Rice Pilaf

2009-03-01T11:07:00.002-06:00

NOTE: This recipe from Fix, Freeze, Feast makes 4 side dishes.

1/4 cup olive oil
2 T butter
6 cups white rice, uncooked
2 cups chopped carrots (about 4 medium)
1 cup chopped celery (about 4 stalks)
1 cup chopped onion (about 1 medium)
8 tsp chicken bouillon granules
4 tsp dried parsley
1 tsp black pepper

Heat olive oil and butter in large skilled over medium heat. Add rice, carrots, celery, and onion; cook, stirrying, until rice is golden brown, 5- 7 minutes. Cool.

Divide rice mixture among 4 1-gallon freezer bags. Into each bag, measure 2 tsp bouillon, t tsp parsley, and 1/4 tsp pepper. Seal and freeze.

To cook, place frozen pilaf in a medium saucepan and add 3 cups of water. Bring to a boil; reduce heat and cook, covered, for 30ish minutes, or until water is completely absorbed.

Monster Cookies

2009-02-26T15:40:00.002-06:00

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

2009-02-26T15:36:00.002-06:00

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

2009-02-26T15:32:00.002-06:00

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

2009-02-26T15:28:00.002-06:00

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

2009-02-26T15:24:00.003-06:00

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

2009-02-26T15:20:00.002-06:00

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.

Chinese Chicken Lettuce Wraps

2009-02-20T11:26:00.002-06:00

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

2009-02-20T11:20:00.002-06:00

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

2009-02-20T11:14:00.002-06:00

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

2009-02-20T11:02:00.004-06:00

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

2009-02-20T10:56:00.003-06:00

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

2009-02-20T10:48:00.002-06:00

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.

Lasagna

2009-02-12T17:11:00.002-06:00

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

2009-02-12T17:08:00.002-06:00

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

2009-02-12T17:01:00.002-06:00

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

2009-02-12T16:55:00.003-06:00

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

2009-02-12T16:37:00.002-06:00

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

2009-02-12T16:34:00.002-06:00

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

2009-02-12T16:18:00.002-06:00

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.

Sweet & Sour Meatballs

2009-02-11T20:58:00.002-06:00

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

2009-02-11T20:50:00.004-06:00

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

2009-02-11T20:41:00.004-06:00

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

2009-02-11T20:32:00.002-06:00

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

2009-02-11T20:19:00.004-06:00

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.

Marinade (Chicken or Pork)

2009-02-10T19:36:00.003-06:00

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

2009-02-10T19:29:00.002-06:00

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

2009-02-10T19:22:00.003-06:00

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

2009-02-10T19:13:00.002-06:00

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

2009-02-10T19:06:00.003-06:00

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

2009-02-10T18:58:00.003-06:00

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.