1 – 16 oz pkg. California blend vegetables 4 cups chicken breast meat 2 cans cream of chicken soup 1 cup real mayonnaise 1 tsp. lemon juice ½ tsp. curry ¾ cup shredded cheddar cheese 8 oz. can water chestnuts 1 cup herb seasoned stuffing crumbs ¼ cup butter, melted
Cook chicken breasts and cube. Mix soup, mayonnaise, lemon juice and curry. Combine chicken, soup mixture, water chestnuts and vegetables. Place in a plastic bag. Toss bread crumbs with butter. Place in a separate plastic bag. Place shredded cheese in another plastic bag. Bundle bags together. Seal, label and freeze flat.
Serving day: Thaw completely. In greased 9x13 inch pan, spread chicken mixture. Sprinkle cheese on top. Then sprinkle crumbs that have been tossed with melted butter. Bake, covered at 325 for 45 minutes. Uncover and bake 15 minutes longer.
Ingredients: 1 1/2 cup long-grain rice -- uncooked 6 boneless, skinless chicken breasts, approx 2 pounds total 16 ounces whole berry cranberry sauce 1 envelope dry onion soup mix 8 ounces Catalina or Western salad dressing 1 1/2 cups water
Measure 1 ½ cups rice into small Ziploc bag (sandwich size). Place chicken breasts in gallon Ziploc freezer bag. Combine cranberry sauce, soup mix and salad dressing in bowl. Pour into quart size Ziploc freezer bag. Place 3 baggies into another gallon Ziploc freezer bag along with Serving Day Instructions below. Freeze flat. (note that the water is used only for the serving day)
Serving Day Directions: Preheat oven to 350F. In a bowl, mix rice with 1 ½ cups water. Pour into a greased 9x13” baking dish. Layer the chicken over the rice. Pour sauce over all. Cover very tightly with foil. Bake for 1-1/2 hours.
BEEF NOODLE SUPREME - A wonderful recipe for OAMC enthusiasts.
Ingredients: 1 pounds ground meat 1 cloves garlic, minced 1 teaspoon salt 1 teaspoon sugar 16 oz. tomato sauce 8oz. pkg cream cheese 1 cup sour cream 6 green onions, including green part, chopped 8 oz pkg. Noodles – spaghetti or similar type 1cups cheddar cheese, grated Cooking Directions:
In a skillet, brown meat, add garlic, salt, sugar and tomato sauce; simmer about 10 minutes. When cool place in a plastic bag. Soften and blend thoroughly cream cheese and sour cream. Add onions and place in a separate plastic bag. Place cheese in another separate bag.
Bundle bags of meat mixture, cream cheese mixture and shredded cheese together with instructions and freeze flat. Serving Day: Thaw completely. Boil noodles until tender; drain. Spray a 9x13” baking dish with cooking spray. Layer half of cooked noodles, half of cream cheese mixture, and half of meat sauce. Repeat layers. Sprinkle cheese on top. Bake uncovered at 350 for 30 minutes.
Honey Lime Chicken (Dinner Is Ready page 143) 2.5 lbs boneless skinless chicken tenders 1/2 Tbl garlic salt 1 Tbl oil 1 20 oz can pineapple rings 1/4 cup honey 3 Tbl lime juice 2 Tbl soy sauce 1 Tbl cornstarch Sprinkle chicken with garlic salt. Brown in oil. Drain pineapple. Add one fourth of the pineapple juice to skillet. Cover and simmer 6 to 8 minutes until chicken is golden. Remove chicken. Add honey, lime juice, soy sauce, cornstarch and remainder of pineapple juice. Bring to boil. Cook and stir until thick and clear, about 1 minute. Remove from heat. Allow to cool. Place chicken, pineapple rings and sauce in freezer bag. Label and freeze. To serve: Thaw. Heat until sauce is hot and bubbly and chicken is heated through.
2 lbs. hamburger 2/3 c. oatmeal 2/3 c. cracker crumbs 2 eggs 1/3 c. onion 1/2 tsp. garlic powder 1 tsp. salt 1/2 tsp pepper 1 ½ tsp. chili pepper
Sauce: 1 1/3 c. ketchup 2/3 c. brown sugar 1/2 tsp. liquid smoke 1/2 tsp. garlic powder 3 T. onions
Mix the hamburger with the above ingredients. Form into meatballs, place into a 9x13 baking dish. Mix the sauce, and pour over meatballs. Bake at 330 for 45-60 mins.
Freezer directions: Cool. Place in freezer bags and freeze flat.
Serving Day: Thaw. Either heat thru on stove top or place in slow cooker on low for about 2-3 hours.
Beef Enchiladas Freezer Recipe 1 1/2 lb ground beef 1 onion, chopped 1 cup frozen corn 1 cup sour cream 2 cups grated Cheddar or Monterey Jack cheese 2 cans/jars mild enchilada sauce 10 - 6-8" tortillas In skillet over medium heat, cook ground beef and onion until beef is cooked through. Drain grease. Transfer to bowl and add sour cream, corn and 1/4 cup of the enchilada sauce. Cool and place in a freezer bag.
Place cheese in a separate bag and remaining sauce in another separate bag (can use sandwich baggies). Bundle tortillas, meat mixture, sauce and cheese bags together with instructions and freeze flat.
Serving Day: Thaw completely. Spay a 9x13 baking dish lightly with non-stick cooking spray, coat bottom with 1/3 cup of mild enchilada sauce. In each tortilla, spoon 2 tbsp of beef mixture and 1 tbsp of cheese and roll tortilla up, then placing in baking dish seam-side down so they don't unroll. Once done, pour leftover enchilada sauce over top, making sure it is spread well. Sprinkle remaining cheese on top. Cover with tin foil, then bake for 20-30 minutes (or until fully cooked) in a preheated 350F oven. Remove foil and return to oven until cheese on top is melted.
Lydia Circle’s Chicken Casserole
ReplyDelete1 – 16 oz pkg. California blend vegetables
4 cups chicken breast meat
2 cans cream of chicken soup
1 cup real mayonnaise
1 tsp. lemon juice
½ tsp. curry
¾ cup shredded cheddar cheese
8 oz. can water chestnuts
1 cup herb seasoned stuffing crumbs
¼ cup butter, melted
Cook chicken breasts and cube. Mix soup, mayonnaise, lemon juice and curry. Combine chicken, soup mixture, water chestnuts and vegetables. Place in a plastic bag. Toss bread crumbs with butter. Place in a separate plastic bag. Place shredded cheese in another plastic bag. Bundle bags together. Seal, label and freeze flat.
Serving day:
Thaw completely. In greased 9x13 inch pan, spread chicken mixture. Sprinkle cheese on top. Then sprinkle crumbs that have been tossed with melted butter. Bake, covered at 325 for 45 minutes. Uncover and bake 15 minutes longer.
Catalina Chicken – supper swap instructions
ReplyDeleteServes/Makes: 6
Ingredients:
1 1/2 cup long-grain rice -- uncooked
6 boneless, skinless chicken breasts, approx 2 pounds total
16 ounces whole berry cranberry sauce
1 envelope dry onion soup mix
8 ounces Catalina or Western salad dressing
1 1/2 cups water
Measure 1 ½ cups rice into small Ziploc bag (sandwich size). Place chicken breasts in gallon Ziploc freezer bag. Combine cranberry sauce, soup mix and salad dressing in bowl. Pour into quart size Ziploc freezer bag. Place 3 baggies into another gallon Ziploc freezer bag along with Serving Day Instructions below. Freeze flat. (note that the water is used only for the serving day)
Serving Day Directions:
Preheat oven to 350F. In a bowl, mix rice with 1 ½ cups water. Pour into a greased 9x13” baking dish. Layer the chicken over the rice. Pour sauce over all. Cover very tightly with foil. Bake for 1-1/2 hours.
BEEF NOODLE SUPREME - A wonderful recipe for OAMC enthusiasts.
ReplyDeleteIngredients:
1 pounds ground meat
1 cloves garlic, minced
1 teaspoon salt
1 teaspoon sugar
16 oz. tomato sauce
8oz. pkg cream cheese
1 cup sour cream
6 green onions, including green part, chopped
8 oz pkg. Noodles – spaghetti or similar type
1cups cheddar cheese, grated
Cooking Directions:
In a skillet, brown meat, add garlic, salt, sugar and tomato sauce; simmer about 10 minutes. When cool place in a plastic bag. Soften and blend thoroughly cream cheese and sour cream. Add onions and place in a separate plastic bag. Place cheese in another separate bag.
Bundle bags of meat mixture, cream cheese mixture and shredded cheese together with instructions and freeze flat.
Serving Day:
Thaw completely. Boil noodles until tender; drain. Spray a 9x13” baking dish with cooking spray. Layer half of cooked noodles, half of cream cheese mixture, and half of meat sauce. Repeat layers. Sprinkle cheese on top. Bake uncovered at 350 for 30 minutes.
Honey Lime Chicken (Dinner Is Ready page 143)
ReplyDelete2.5 lbs boneless skinless chicken tenders
1/2 Tbl garlic salt
1 Tbl oil
1 20 oz can pineapple rings
1/4 cup honey
3 Tbl lime juice
2 Tbl soy sauce
1 Tbl cornstarch
Sprinkle chicken with garlic salt. Brown in oil. Drain pineapple. Add one fourth of the pineapple juice to skillet. Cover and simmer 6 to 8 minutes until chicken is golden. Remove chicken. Add honey, lime juice, soy sauce, cornstarch and remainder of pineapple juice. Bring to boil. Cook and stir until thick and clear, about 1 minute. Remove from heat. Allow to cool. Place chicken, pineapple rings and sauce in freezer bag. Label and freeze.
To serve: Thaw. Heat until sauce is hot and bubbly and chicken is heated through.
Barb's Meatballs:
ReplyDelete2 lbs. hamburger
2/3 c. oatmeal
2/3 c. cracker crumbs
2 eggs
1/3 c. onion
1/2 tsp. garlic powder
1 tsp. salt
1/2 tsp pepper
1 ½ tsp. chili pepper
Sauce:
1 1/3 c. ketchup
2/3 c. brown sugar
1/2 tsp. liquid smoke
1/2 tsp. garlic powder
3 T. onions
Mix the hamburger with the above ingredients. Form into meatballs, place into a 9x13 baking dish. Mix the sauce, and pour over meatballs. Bake at 330 for 45-60 mins.
Freezer directions:
Cool. Place in freezer bags and freeze flat.
Serving Day:
Thaw. Either heat thru on stove top or place in slow cooker on low for about 2-3 hours.
Beef Enchiladas Freezer Recipe
ReplyDelete1 1/2 lb ground beef
1 onion, chopped
1 cup frozen corn
1 cup sour cream
2 cups grated Cheddar or Monterey Jack cheese
2 cans/jars mild enchilada sauce
10 - 6-8" tortillas
In skillet over medium heat, cook ground beef and onion until beef is cooked through. Drain grease. Transfer to bowl and add sour cream, corn and 1/4 cup of the enchilada sauce. Cool and place in a freezer bag.
Place cheese in a separate bag and remaining sauce in another separate bag (can use sandwich baggies). Bundle tortillas, meat mixture, sauce and cheese bags together with instructions and freeze flat.
Serving Day:
Thaw completely. Spay a 9x13 baking dish lightly with non-stick cooking spray, coat bottom with 1/3 cup of mild enchilada sauce. In each tortilla, spoon 2 tbsp of beef mixture and 1 tbsp of cheese and roll tortilla up, then placing in baking dish seam-side down so they don't unroll. Once done, pour leftover enchilada sauce over top, making sure it is spread well. Sprinkle remaining cheese on top. Cover with tin foil, then bake for 20-30 minutes (or until fully cooked) in a preheated 350F oven. Remove foil and return to oven until cheese on top is melted.