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.
Thursday, October 29, 2009
Creamed Turkey with Puff Pastry
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.
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
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.
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.
Friday, October 2, 2009
Chicken Parmigiana
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.
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
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.
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
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.
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
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.
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.
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