2 pounds ground beef 1 large onion, chopped 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. 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.
Parsley Parmesan Chicken March 2012 Italian salad dressing 1/4 C. Boneless skinless chicken breasts 2-3 lbs. grated parmesan cheese 1/2 C. dry bread crumbs 1/3 C. parsley flakes 2 T. paprika 1/2 t. salt 1/2 t. pepper 1/4 t.
Assembly Directions: Combine chicken breasts and salad dressing in a freezer bag, coating well. Combine parmesan cheese, dry bread crumbs, parsley flakes, paprika, salt and pepper in a separate bag. Put both bags into a larger freezer bag.
Cooking Directions: Thaw completely. Roll chicken one piece at a time in the crumbs, or shake in a bag, then place chicken in a greased 9x13 pan or on a cookie sheet. Spoon excess dressing over the chicken. Bake at 350ยบ for 30-40 minutes or until thickest piece is done.
1 lb. ground beef 1/2 tsp. salt pinch garlic salt 1/2 cup parmesan cheese, grated dash pepper 2 Tbsp. parsley flakes 32 oz. jar spaghetti sauce 6 oz. can tomato paste 8 oz. pkg. lasagna noodles 2 eggs, slightly beaten 2 cups ricotta cheese 3/4 lb. mozzarella cheese Brown meat and drain fat. Stir in spaghetti sauce and tomato paste. Cook 10 to 15 minutes. Cool completely. Place in a freezer bag.
Combine eggs, ricotta cheese, parmesan cheese, parsley and pepper, blend well. Place in a separate freezer bag.
Bundle bags together with lasagna noodles. Seal, label and freeze flat.
Serving Day Instructions: Thaw completely. Cook noodles according to package directions. Arrange in a 13x9 greased pan: layer cooked noodles, spread ricotta cheese and egg mixture, meat sauce and mozzarella cheese. Repeat once more. Bake at 350 degrees for 45 minutes.
2 lb. Ground beef 2 eggs ¼ cup onion chopped 1 ½ cup Rice Crispies salt pepper
Sauce: ¾ cup ketchup ¼ cup brown sugar 1 ½ tsp dry mustard
Mix together ground beef, egg, onion, Rice Crispies, salt and pepper. Mix sauce ingredients in a separate bowl. Put half of sauce in the meat mixture and combine. Put meat mixture in a storage bag and seal. Put remaining sauce mixture in a small storage bag and seal. Place both bags in a gallon freezer bag. Seal, label and freeze.
Serving Day Directions: Thaw all ingredients. Put meat mixture in an 8-inch baking pan. Top with sauce. Bake for 30-45 minutes. Or you may use a loaf pan and bake approximately 60 minutes.
Chicken Spaghetti Casserole Serves 6-8 2 cups chopped cooked chicken breast 2 cups uncooked spaghetti noodles, broken into 2-inch pieces (about 7 ounces) 1 cup (1/4-inch-thick) slices celery 1 cup chopped red bell pepper 1/2 cup chopped onion 1 cup chicken broth 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 (10.75-ounce) cans condensed cream of mushroom soup, undiluted Cooking spray 1 cup (4 ounces) shredded cheddar cheese
Cooking Day Instructions:Combine first 5 ingredients in a large bowl. Combine broth, salt, pepper, and soup in a medium bowl, stirring with a whisk. Add soup mixture to chicken mixture; toss. Place in freezer bag, label, and freeze flat. Freeze Cheddar in sandwich size baggie, freeze flat. Serving Day Instructions: Thaw completely. Pour chicken mixture evenly in a 9x13 baking dish coated with cooking spray. Sprinkle cheese over casserole. Cover with foil coated with cooking spray. Bake at 350° for 35 minutes. Uncover and bake an additional 10 minutes.
4 c. Chopped Chicken, cooked 1 c. Sour Cream 1 can Cream of Chicken Soup 1 tube Ritz Crackers, crushed 1 stick Butter, melted 1T. Poppy Seeds
Cooking Day: Mix chicken, sour cream and soup together. Then in another bowl mix Ritz, butter and poppy seeds together. Freeze Chicken mixture in one freezer bag and Ritz mixture in another.
Serving Day: Pour chicken mixture into a 9x13 pan. Sprinkle Ritz mixture over top. Bake at 350 until bubbly, 30-40 minutes.
Pronto Chili
ReplyDeleteFrom The Best of Country Cooking
2 pounds ground beef
1 large onion, chopped
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. 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.
Parsley Parmesan Chicken
ReplyDeleteMarch 2012
Italian salad dressing 1/4 C.
Boneless skinless chicken breasts 2-3 lbs.
grated parmesan cheese 1/2 C.
dry bread crumbs 1/3 C.
parsley flakes 2 T.
paprika 1/2 t.
salt 1/2 t.
pepper 1/4 t.
Assembly Directions:
Combine chicken breasts and salad dressing in a freezer bag, coating well.
Combine parmesan cheese, dry bread crumbs, parsley flakes, paprika, salt and pepper in a separate bag. Put both bags into a larger freezer bag.
Cooking Directions:
Thaw completely. Roll chicken one piece at a time in the crumbs, or shake in a bag, then place chicken in a greased 9x13 pan or on a cookie sheet. Spoon excess dressing over the chicken. Bake at 350ยบ for 30-40 minutes or until thickest piece is done.
Lasagna Packet
ReplyDelete1 lb. ground beef
1/2 tsp. salt
pinch garlic salt
1/2 cup parmesan cheese, grated dash pepper
2 Tbsp. parsley flakes
32 oz. jar spaghetti sauce
6 oz. can tomato paste
8 oz. pkg. lasagna noodles
2 eggs, slightly beaten
2 cups ricotta cheese
3/4 lb. mozzarella cheese
Brown meat and drain fat. Stir in spaghetti sauce and tomato paste. Cook 10 to 15 minutes. Cool completely. Place in a freezer bag.
Combine eggs, ricotta cheese, parmesan cheese, parsley and pepper, blend well. Place in a separate freezer bag.
Bundle bags together with lasagna noodles. Seal, label and freeze flat.
Serving Day Instructions:
Thaw completely. Cook noodles according to package directions. Arrange in a 13x9 greased pan: layer cooked noodles, spread ricotta cheese and egg mixture, meat sauce and mozzarella cheese. Repeat once more. Bake at 350 degrees for 45 minutes.
Mardy’s Meatloaf
ReplyDeleteSupper Swap Recipe
2 lb. Ground beef
2 eggs
¼ cup onion chopped
1 ½ cup Rice Crispies
salt
pepper
Sauce:
¾ cup ketchup
¼ cup brown sugar
1 ½ tsp dry mustard
Mix together ground beef, egg, onion, Rice Crispies, salt and pepper. Mix sauce ingredients in a separate bowl. Put half of sauce in the meat mixture and combine. Put meat mixture in a storage bag and seal. Put remaining sauce mixture in a small storage bag and seal. Place both bags in a gallon freezer bag. Seal, label and freeze.
Serving Day Directions:
Thaw all ingredients. Put meat mixture in an 8-inch baking pan. Top with sauce. Bake for 30-45 minutes. Or you may use a loaf pan and bake approximately 60 minutes.
Chicken Spaghetti Casserole
ReplyDeleteServes 6-8
2 cups chopped cooked chicken breast
2 cups uncooked spaghetti noodles, broken into 2-inch pieces (about 7 ounces)
1 cup (1/4-inch-thick) slices celery
1 cup chopped red bell pepper
1/2 cup chopped onion
1 cup chicken broth
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 (10.75-ounce) cans condensed cream of mushroom soup, undiluted
Cooking spray
1 cup (4 ounces) shredded cheddar cheese
Cooking Day Instructions:Combine first 5 ingredients in a large bowl. Combine broth, salt, pepper, and soup in a medium bowl, stirring with a whisk. Add soup mixture to chicken mixture; toss. Place in freezer bag, label, and freeze flat. Freeze Cheddar in sandwich size baggie, freeze flat.
Serving Day Instructions: Thaw completely. Pour chicken mixture evenly in a 9x13 baking dish coated with cooking spray. Sprinkle cheese over casserole. Cover with foil coated with cooking spray. Bake at 350° for 35 minutes. Uncover and bake an additional 10 minutes.
Ritz Chicken
ReplyDeleteSupper Swap January 29, 2009
4 c. Chopped Chicken, cooked
1 c. Sour Cream
1 can Cream of Chicken Soup
1 tube Ritz Crackers, crushed
1 stick Butter, melted
1T. Poppy Seeds
Cooking Day:
Mix chicken, sour cream and soup together. Then in another bowl mix Ritz, butter and poppy seeds together. Freeze Chicken mixture in one freezer bag and Ritz mixture in another.
Serving Day:
Pour chicken mixture into a 9x13 pan. Sprinkle Ritz mixture over top. Bake at 350 until bubbly, 30-40 minutes.