Ingredients: • 6 boneless skinless chicken breast halves • 1 cartons (8 oz each) whipped cream cheese with onion and chives • 1 tablespoons butter salt to taste • 6 bacon strips
Assembly Instructions: Flatten chicken to ½ inch thickness. Spread 3 tablespoons cream cheese over each. Dot with butter and sprinkle with salt; roll up. Wrap each with a bacon strip. Place, seam side down, on a greased pan. Flash freeze. Place frozen chicken breasts in a freezer bag. Seal, Label, Freeze.
Serving Instructions: Thaw. Place chicken in a greased baking pan. Bake, uncovered, at 400 for 35-40 minutes or until juices run clear. Broil 6 inches from the heat for 5 minutes or until bacon is crisp. Before baking you may sprinkle chicken with seasoning mix such as lemon-pepper or Montreal steak seasoning.
Mix the following in a small bowl: 1/2 cup softened butter 2 T mustard 1 T dried minced onion 1 T poppy seeds 2-3 t sugar
Serves 12-15. (I cut the recipe in half for 6 rolls.)
Spread the above mixture on the insides of the bun. Top each roll/bun with 2 slices ham, sliced cheddar OR Colby OR Swiss cheese. Replace roll tops. Put in a baggie (4-5 sandwiches per bag).
On Serving Day: Open sandwich. Place on baking sheet. Bake frozen for 10-15 minutes at 350 degrees or until cheese melts.
Dana and Jeni used 2 slices of ham per hoagie and slices of Colby or Swiss cheese. 36 Rolls 6 lbs Ham 3 sticks of butter 1.5 lb Colby 1.5 lb Swiss
2 pounds ground beef 1 large onion, chopped 3 cloves garlic, minced 12 oz tomato paste (2 small cans or 1 large) 3 cups water 1 Tablespoon chili powder 2 teaspoons salt 1 teaspoon cumin ½ teaspoon black pepper 3 Tablespoons brown sugar 1 can (16 ounces) kidney beans, rinsed and well drained 1 can (16 ounces) chili beans—do not drain!
In saucepan, brown ground beef with onion and garlic. Drain fat. Stir in all remaining ingredients. Cover and simmer 20 minutes. Put mixture in freezer bag. Double bag and include recipe name, date and cooking instructions. Freeze.
To Serve: Thaw chili. Heat and serve. Top with shredded cheese if desired.
1# Maple Flavored Sausage 6 medium fresh mushrooms, sliced ½ onion, chopped 2 cups shredded hash browns 1 dozen eggs, beaten 1 cup milk ½ tsp. salt ½ tsp. pepper 2 cups shredded cheddar cheese
Brown sausage, with mushrooms and onions. Drain. Mix together eggs and milk. Add sausage mixture, salt, and pepper. Pour into freezer bag and seal.
Put 2 cups shredded hash browns in a separate baggie.
Include the above 2 baggies and an 8 oz bag of cheese inside another large freezer bag. Label, seal and freeze flat.
Egg & Sausage Bake Serving Directions
Thaw completely. Grease 9 x 13 glass pan. Pour egg mixture into bottom of pan. Sprinkle with potatoes, then top with cheese. Cover with foil. Bake at 350°F for approximately 50 minutes or until center is set.
What You Need: 3 boneless chicken breasts 1/2 jar (16 oz size) salsa 1 (14.5 oz) can refried beans 1 (8 oz) pkg shredded taco cheese 1 (8 count) pkg burrito size tortillas Wax paper Freezer bags
How to Make It: Place the chicken breasts in a large sauce pan. Cover with the salsa. Add just enough water to cover the chicken. Place over medium high heat. Bring to a boil. Reduce heat to low and simmer 15 minutes. Chicken should be white all the way through when done. Remove the chicken from the pot and cool until easily touched. Shred the chicken. Return the shredded chicken to the pot. Bring back to a boil to reduce the liquid of the mixture looks to watery. When mixture becomes as thick as you like, remove it from the heat. Lay to tortilla flat. Place 3 T of refried beans down the middle of the tortilla. Place 4 T of the chicken mixture on top of the beans. Sprinkle with cheese. Fold in the sides of the tortilla and roll until completely closed. Continue until you used all the tortillas. Wrap each burrito in the wax paper. Place the burritos in a freezer bag. Freeze for up to 3 months.
To cook Unwrap the burritos. Place in the microwave for about 3 minutes or just until the burrito is beginning to thaw. Preheat the oven to 350 degrees. Lightly spray a cookie sheet with a non stick cooking spray. Lay the burritos on the cookie sheet. Bake 12 minutes or until the burrito just begins to brown.
1 ½ cups grated Swiss cheese (or cheddar) 4 tsp flour ½ cup diced ham 3 eggs 1 cup milk ¼ tsp salt ¼ tsp dry mustard 1 Prepared pie crust
Combine cheese and flour; sprinkle on pie crust. Put ham on top of cheese. Combine eggs, milk and mustard. Pour over ham. Freeze until firm.
Serving Directions: Keep frozen. Can go directly from freezer to oven. Preheat oven to 400 degrees. Place the quiche on the bottom rack of oven. Bake uncovered for 60 minutes or until set.
Frozen - bake, uncovered for 60 minutes at 400. If thawed bake, uncovered 30-45 minutes at 350.
BACON-WRAPPED CHICKEN
ReplyDeleteIngredients:
• 6 boneless skinless chicken breast halves
• 1 cartons (8 oz each) whipped cream cheese with onion and chives
• 1 tablespoons butter
salt to taste
• 6 bacon strips
Assembly Instructions:
Flatten chicken to ½ inch thickness. Spread 3 tablespoons cream cheese over each. Dot with butter and sprinkle with salt; roll up. Wrap each with a bacon strip. Place, seam side down, on a greased pan. Flash freeze. Place frozen chicken breasts in a freezer bag. Seal, Label, Freeze.
Serving Instructions:
Thaw. Place chicken in a greased baking pan. Bake, uncovered, at 400 for 35-40 minutes or until juices run clear. Broil 6 inches from the heat for 5 minutes or until bacon is crisp.
Before baking you may sprinkle chicken with seasoning mix such as lemon-pepper or Montreal steak seasoning.
Hot Ham & Cheese Sandwiches
ReplyDelete*Roll or buns (Hoagie size – like a 6” Subway)
Mix the following in a small bowl:
1/2 cup softened butter
2 T mustard
1 T dried minced onion
1 T poppy seeds
2-3 t sugar
Serves 12-15. (I cut the recipe in half for 6 rolls.)
Spread the above mixture on the insides of the bun. Top each roll/bun with 2 slices ham, sliced cheddar OR Colby OR Swiss cheese. Replace roll tops. Put in a baggie (4-5 sandwiches per bag).
On Serving Day:
Open sandwich. Place on baking sheet. Bake frozen for 10-15 minutes at 350 degrees or until cheese melts.
Dana and Jeni used 2 slices of ham per hoagie and slices of Colby or Swiss cheese.
36 Rolls
6 lbs Ham
3 sticks of butter
1.5 lb Colby
1.5 lb Swiss
Pronto Chili
ReplyDeleteFrom The Best of Country Cooking
2 pounds ground beef
1 large onion, chopped
3 cloves garlic, minced
12 oz tomato paste (2 small cans or 1 large)
3 cups water
1 Tablespoon chili powder
2 teaspoons salt
1 teaspoon cumin
½ teaspoon black pepper
3 Tablespoons brown sugar
1 can (16 ounces) kidney beans, rinsed and well drained
1 can (16 ounces) chili beans—do not drain!
In saucepan, brown ground beef with onion and garlic. Drain fat. Stir in all remaining ingredients. Cover and simmer 20 minutes. Put mixture in freezer bag. Double bag and include recipe name, date and cooking instructions. Freeze.
To Serve:
Thaw chili. Heat and serve. Top with shredded cheese if desired.
Egg & Sausage Bake
ReplyDelete1# Maple Flavored Sausage
6 medium fresh mushrooms, sliced
½ onion, chopped
2 cups shredded hash browns
1 dozen eggs, beaten
1 cup milk
½ tsp. salt
½ tsp. pepper
2 cups shredded cheddar cheese
Brown sausage, with mushrooms and onions. Drain.
Mix together eggs and milk. Add sausage mixture, salt, and pepper.
Pour into freezer bag and seal.
Put 2 cups shredded hash browns in a separate baggie.
Include the above 2 baggies and an 8 oz bag of cheese inside another large freezer bag. Label, seal and freeze flat.
Egg & Sausage Bake Serving Directions
Thaw completely.
Grease 9 x 13 glass pan.
Pour egg mixture into bottom of pan.
Sprinkle with potatoes, then top with cheese.
Cover with foil.
Bake at 350°F for approximately 50 minutes or until center is set.
Burritos That Are Sure To Please
ReplyDeleteWhat You Need:
3 boneless chicken breasts
1/2 jar (16 oz size) salsa
1 (14.5 oz) can refried beans
1 (8 oz) pkg shredded taco cheese
1 (8 count) pkg burrito size tortillas
Wax paper
Freezer bags
How to Make It:
Place the chicken breasts in a large sauce pan.
Cover with the salsa.
Add just enough water to cover the chicken.
Place over medium high heat.
Bring to a boil.
Reduce heat to low and simmer 15 minutes.
Chicken should be white all the way through when done.
Remove the chicken from the pot and cool until easily touched.
Shred the chicken.
Return the shredded chicken to the pot.
Bring back to a boil to reduce the liquid of the mixture looks to watery.
When mixture becomes as thick as you like, remove it from the heat.
Lay to tortilla flat.
Place 3 T of refried beans down the middle of the tortilla.
Place 4 T of the chicken mixture on top of the beans.
Sprinkle with cheese.
Fold in the sides of the tortilla and roll until completely closed.
Continue until you used all the tortillas.
Wrap each burrito in the wax paper.
Place the burritos in a freezer bag.
Freeze for up to 3 months.
To cook
Unwrap the burritos.
Place in the microwave for about 3 minutes or just until the burrito is beginning to
thaw.
Preheat the oven to 350 degrees.
Lightly spray a cookie sheet with a non stick cooking spray.
Lay the burritos on the cookie sheet.
Bake 12 minutes or until the burrito just begins to brown.
Ham and Swiss Quiche
ReplyDelete1 ½ cups grated Swiss cheese (or cheddar)
4 tsp flour
½ cup diced ham
3 eggs
1 cup milk
¼ tsp salt
¼ tsp dry mustard
1 Prepared pie crust
Combine cheese and flour; sprinkle on pie crust. Put ham on top of cheese. Combine eggs, milk and mustard. Pour over ham. Freeze until firm.
Serving Directions:
Keep frozen. Can go directly from freezer to oven. Preheat oven to 400 degrees. Place the quiche on the bottom rack of oven. Bake uncovered for 60 minutes or until set.
Frozen - bake, uncovered for 60 minutes at 400.
If thawed bake, uncovered 30-45 minutes at 350.
Bake uncovered for 45-60 min at 400 degrees.