1 pound ground beef, cooked, drained 1 packet taco seasoning 1 can cream of mushroom soup 8 ounces shredded Cheddar cheese 24 ounces frozen tater tots
Brown ground beef, drain. Combine with taco seasoning mix and cream of mushroom soup. Cool and place in freezer bag. Seal, label and freeze flat. Bundle with frozen tater tots and cheese.
Serving day instructions: Preheat oven to 350 F. Layer tater tots in bottom of greased 13x9 dish. Spread meat mixture over tater tots. Sprinkle with cheese. Cover and cook for 50 minutes.
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 350º for 30-40 minutes or until thickest piece is done.
Black Bean Tamale Pie • 1/2 pound ground beef • 1/2 cup chopped onion • 1/2 cup chopped green pepper • 1 can (15 ounces) black beans, rinsed and drained • 1 cup salsa • 1 package (8-1/2 ounces) corn bread/muffin mix • 1/4 cup milk • 1 egg • 2 cups (8 ounces) shredded cheddar cheese, divided Cooking/Prep Day Instructions: • In a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in beans and salsa; set aside. • In a large bowl, combine the muffin mix, milk, egg and 1 cup cheese. Pour into a greased 9-in. pie plate (disposable). Bake at 375° for 5-6 minutes. • Spoon beef mixture over crust, leaving a 1/2-in. edge. Bake for 15-18 minutes or until crust is golden brown. Sprinkle with remaining cheese. Bake 1-2 minutes longer or until cheese is melted. • Cool completely. Wrap in foil, place in freezer bag, label and freeze. Serving Day Instructions • Thaw in fridge overnight. Place on a baking sheet. Bake at 350˚ 25-35 min, until heated through. • Serve with sour cream and olives if desired. Yield: 6-8 servings.
Orange Ginger Chicken Ingredients • 1/3 cup all-purpose flour • 1 ½ pounds boneless skinless chicken thighs, cubed • 1/4 teaspoon salt • 1/4 teaspoon pepper • 2 tablespoons canola oil • 1/2 cup orange juice • 1/2 cup orange marmalade • 2 tablespoons reduced-sodium soy sauce • 2 tablespoons honey • 1/2 to 1 teaspoon ground ginger • Optional garnishes: thinly sliced green onion and sesame seeds Directions • Place flour in a large resealable plastic bag. Season chicken with salt and pepper. Add to bag, a few pieces at a time, and shake to coat. In a large skillet, cook chicken in oil in batches over medium heat until chicken is no longer pink. Remove from pan. • In the same skillet, combine the remaining ingredients. Bring to a boil, stirring to loosen browned bits from pan; cook and stir until thickened. Combine with cooked chicken. When cool, place in plastic bag. Seal, label and freeze flat.
Serving Day Directions • Thaw completely. Reheat chicken and sauce. • Serve over rice. Sprinkle with green onion and sesame seeds if desired. Yield: 6 servings.
4 boneless chicken breasts 1 pkg fajita seasoning mix 2 can chicken broth 48 oz great northern beans – drained and rinsed 1 jar salsa 1 cup mozzarella cheese
Sauté chicken with fajita mix. Add other ingredients and simmer for 1 hour.
2 ½ lbs round steak (venison or beef) 1 can of sprite or 7 -up 1 can cream of mushroom soup 1 packet dry onion soup mix 12 oz egg noodles
Mix soda, soup and dry mix together in a bowl. Cut round steak into portionable pieces. Place in freezable container with sauce mixture. Freeze flat and bundle with noodles.
Serving day instructions: Thaw completely. Place meat and sauce in a baking dish. Bake at 275 degrees for 4 1/2 hrs COVERED. Let stand for half hour. Serve cooked noodles.
Taco ‘n Tater Casserole
ReplyDelete1 pound ground beef, cooked, drained
1 packet taco seasoning
1 can cream of mushroom soup
8 ounces shredded Cheddar cheese
24 ounces frozen tater tots
Brown ground beef, drain. Combine with taco seasoning mix and cream of mushroom soup. Cool and place in freezer bag. Seal, label and freeze flat. Bundle with frozen tater tots and cheese.
Serving day instructions:
Preheat oven to 350 F. Layer tater tots in bottom of greased 13x9 dish. Spread meat mixture over tater tots. Sprinkle with cheese. Cover and cook for 50 minutes.
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 350º for 30-40 minutes or until thickest piece is done.
Black Bean Tamale Pie
ReplyDelete• 1/2 pound ground beef
• 1/2 cup chopped onion
• 1/2 cup chopped green pepper
• 1 can (15 ounces) black beans, rinsed and drained
• 1 cup salsa
• 1 package (8-1/2 ounces) corn bread/muffin mix
• 1/4 cup milk
• 1 egg
• 2 cups (8 ounces) shredded cheddar cheese, divided
Cooking/Prep Day Instructions:
• In a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in beans and salsa; set aside.
• In a large bowl, combine the muffin mix, milk, egg and 1 cup cheese. Pour into a greased 9-in. pie plate (disposable). Bake at 375° for 5-6 minutes.
• Spoon beef mixture over crust, leaving a 1/2-in. edge. Bake for 15-18 minutes or until crust is golden brown. Sprinkle with remaining cheese. Bake 1-2 minutes longer or until cheese is melted.
• Cool completely. Wrap in foil, place in freezer bag, label and freeze.
Serving Day Instructions
• Thaw in fridge overnight. Place on a baking sheet. Bake at 350˚ 25-35 min, until heated through.
• Serve with sour cream and olives if desired. Yield: 6-8 servings.
Orange Ginger Chicken
ReplyDeleteIngredients
• 1/3 cup all-purpose flour
• 1 ½ pounds boneless skinless chicken thighs, cubed
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons canola oil
• 1/2 cup orange juice
• 1/2 cup orange marmalade
• 2 tablespoons reduced-sodium soy sauce
• 2 tablespoons honey
• 1/2 to 1 teaspoon ground ginger
• Optional garnishes: thinly sliced green onion and sesame seeds
Directions
• Place flour in a large resealable plastic bag. Season chicken with salt and pepper. Add to bag, a few pieces at a time, and shake to coat. In a large skillet, cook chicken in oil in batches over medium heat until chicken is no longer pink. Remove from pan.
• In the same skillet, combine the remaining ingredients. Bring to a boil, stirring to loosen browned bits from pan; cook and stir until thickened. Combine with cooked chicken. When cool, place in plastic bag. Seal, label and freeze flat.
Serving Day Directions
• Thaw completely. Reheat chicken and sauce.
• Serve over rice. Sprinkle with green onion and sesame seeds if desired. Yield: 6 servings.
Cindy’s Chicken Chili
ReplyDeleteCindy Brueggeman
4 boneless chicken breasts
1 pkg fajita seasoning mix
2 can chicken broth
48 oz great northern beans – drained and rinsed
1 jar salsa
1 cup mozzarella cheese
Sauté chicken with fajita mix. Add other ingredients and simmer for 1 hour.
Pam’s Round Steak and Gravy
ReplyDelete2 ½ lbs round steak (venison or beef)
1 can of sprite or 7 -up
1 can cream of mushroom soup
1 packet dry onion soup mix
12 oz egg noodles
Mix soda, soup and dry mix together in a bowl. Cut round steak into portionable pieces. Place in freezable container with sauce mixture. Freeze flat and bundle with noodles.
Serving day instructions:
Thaw completely. Place meat and sauce in a baking dish. Bake at 275 degrees for 4 1/2 hrs COVERED. Let stand for half hour. Serve cooked noodles.