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| home & property . food . family & friends . finances . special events . time & scheduling . self-management |
| Freezer Recipes (for additional recipes check out some of my favorite websites) |
Ground Beef
Sweet & Salty Meatloaf
• 1 ½ lb. ground beef
• ½ cup tomato ketchup
• 1/3 cup tomato juice
• ½ tsp each salt and pepper
• 1/8 tsp. red pepper
• 2 eggs, beaten
• ¾ cup fresh bread crumbs
• ¼ cup finely chopped onions
• 2 tsp mustard
Topping
• ¼ cup ketchup
• ½ tsp mustard
• 2 tbsp brown sugar
In large bowl, combine ketchup, tomato juice, salt, peppers, eggs, bread crumbs, onions and mustard. Mix until
thoroughly blended. Add ground beef. Press mixture into greased 9 x 5 loaf pan. In a separate bowl, combine
remaining ingredients. Mix well. Spread topping over meatloaf. Bake at 400° for 35 to 45 minutes. Drain off fat
and serve warm.
Basic Meatballs (approximately 4 dozen)
• 12-ounces tomato sauce
• 1 1/2 cups dry bread crumbs
• 4 eggs, lightly beaten
• 1/2 cup onion, finely chopped
• 1/4 cup green pepper, finely chopped
• 1 teaspoons salt, optional
• 1/8 teaspoon dried thyme, crushed
• 1/8 teaspoon dried marjoram, crushed
• 4 pounds ground beef
In a large mixing bowl, combine first eight ingredients. Add ground beef and mix well. Shape into meatballs (use a
small cookie scoop if available) and place on broiler pan so grease can drain while cooking. Bake uncovered in
350 degree oven for 30 minutes. Divide into meal-sized portions. To prevent from freezing into a solid meatball-
mass, freeze individually on cookie sheets and then place in freezer bags. Label and freeze.
Stroganoff (using Basic Meatballs)
• 1 (10 3/4-oz) can condensed cream of mushroom soup
• 1/2 cup sour cream or plain yogurt
• 1 cup mushrooms, sliced and cooked in butter until soft
• 1 family meal-sized portion of basic meatballs
In medium saucepan, mix together mushroom soup and sour cream. Gently stir in mushrooms and meatballs.
Simmer until meatballs are heated through. Serve over hot cooked rice or over egg noodles tossed with melted
butter.
Hoagies (using Basic Meatballs)
• 1 family meal-sized portion of freezer meatballs (approximately 4-5 meatballs per person)
• 6 hoagie rolls
• 6 thin slices mozzarella cheese
• 2 cups prepared spaghetti sauce
Cook meatballs in microwave. Heat spaghetti sauce in medium saucepan. Place meatballs into warmed buns.
Ladle small amount of spaghetti sauce onto each sandwich; place mozzarella slice onto each sandwich.
Chicken
Bombay Chicken
• 3 lbs chicken legs (or various chicken parts)
• ¼ cup butter
• ¼ cup mustard
• ½ cup liquid honey
• ½ tsp seasoned salt
• ¼ tsp chili powder
• ¼ tsp onion powder
• ¼ tsp curry powder
• ½ tsp salt
• ¼ tsp pepper
Mix last 9 ingredients in saucepan. Heat and stir to liquefy. Let sauce cool. Place chicken into large bowl. Pour
Bombay sauce over chicken making sure each piece is coated. Place chicken in single layer in greased 9 x 13
baking pan. Bake, uncovered, in 375° oven for about 1 hour until tender. Extra Notes: 1. Assemble that morning
or the night before. Cover and chill. When ready, bake as instructed. 2. Double the recipe and freeze for up to 4
months. When ready, bake at 375° for 1 ½ hours. 3. Remove skin from chicken for a healthier version.
Chicken Divan
• 1 lb fresh broccoli
• 10 oz chunk chicken
• 1 can broccoli cheese soup
• ¼ cup milk
• ½ cup shredded cheddar cheese
• 2 tbsp dry bread crumbs
• 1 tbsp butter
In 2 qt. baking dish or 9” pie plate, arrange broccoli and chicken. Combine soup and milk; pour over broccoli and
chicken. Sprinkle cheese over soup mixture. Combine bread crumbs and butter. Sprinkle over cheese. Bake at
450° for 20 minutes or until bubbling. Note: You can substitute French Durkee Onions for bread crumbs and
butter.
Pesto Chicken and Pasta
• 3 cups uncooked bow-tie (farfalle) pasta
• 2 cups cubed cooked chicken
• ½ cup basil pesto
• ½ cup chopped/drained roasted red bell peppers
Cook and drain pasta as directed on package. Return pasta to pot. Stir chicken, pesto and bell peppers into
pasta. Heat over low heat and stir constantly until hot. Serve immediately.
Dump Chicken Recipes
For immediate cooking: Pre-heat oven to 350 F. Place all ingredients into a large baking dish, turn chicken to
coat. Bake until chicken juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat in freezer.
To thaw and cook: Take the bag out of the freezer the night before; make sure the baggie is completely closed.
Place the Bag on a shelf furthest from the freezer. Preheat the oven to 350 F. Empty the contents of the bag into
a large baking dish and bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for
chicken breasts).
Russian Chicken
• 1-16 oz bottle Russian dressing
• 1/2 can peach pie filling
• 1 pouch onion soup mix
• 3 chicken breasts (or various chicken parts)
Sticky Chicken
• 2 tablespoons oil
• 1 tablespoon soy sauce
• 3 tablespoons smooth peanut butter
• 3 tablespoons ketchup
• 2 chicken breasts (or various chicken parts)
Caribbean Chicken
• ½ large can of pineapple chunks
• ¼ cup brown sugar
• ½ teaspoon nutmeg
• 1/3 cup orange juice
• 3 chicken breasts (or various chicken parts)
Lemon & Garlic Chicken
• 2 cloves chopped garlic
• 4 tablespoons olive oil
• 2 tablespoons chopped parsley
• 3 tablespoons lemon juice
• 1/8 teaspoons pepper
• 2 chicken breasts (or various chicken parts)
Breads/Snacks
Corn Bread
• 1 cup corn meal
• 1 cup flour
• ¼ cup sugar
• 4 tsp baking powder
• 1 cup shredded cheese
• 1 egg
• 1 cup milk
• ¼ cup oil
• 1 can cream corn
Mix dry ingredients. Add all other. Pour batter into greased muffin tins. Bake 20 to 25 minutes at 350°. Cut into
squares; cool and freeze.
Breakfast Burritos/Breakfast Tacos
• 2 to 3 pounds of breakfast sausage (I bought 2 tubes of mild)
• 2.5 dozen eggs
• 2 pounds of hash browns
• 2 cans of diced tomatoes
• 60-100 tortilla's
• salsa to top it if desired
Brown the breakfast sausage. Drain well. While the sausage is cooking you need to cook the scrambled eggs
and hash browns. Baked hash browns on cookie sheet in oven at 375 degrees until browned. Once the sausage
is cooked and drained, dump your eggs, hash browns and if so desired diced tomatoes on top. Use a measuring
cup (1/2 cup) to stay consistent with your scoops. Scoop about ½ cup of mixture per tortilla. Wrap burrito in
plastic and place in gallon freezer bag. Pop in microwave for 45 seconds to reheat and eat!
Spinach Balls
• 2 pkgs (10 oz. each) frozen chopped spinach – drained
• 6 eggs
• 1 cup parmesan cheese
• 1 box Stove Top© Stuffing
• 3/4 cup margarine
Shape into balls. Freeze. Bake frozen at 400 for 15 minutes.
Better Peanut Butter & Jelly Sandwich
• 100% Whole Wheat/Grain Bread
• Smucker’s© Natural Peanut Butter
• Smucker’s© Simply Fruit
Prepare sandwiches in advance and freeze! Pack in the morning and by lunchtime it is soft and ready!
Desserts
Chocolate Brownie Muffins
• 3 cups All Bran Origina©l cereal
• 2 1/2 cups water
• 1 1/2 teaspoons baking powder
• 1 box Betty Crocker's Low Fat Fudge Brownie Mix©
Measure the cereal into a large bowl. Pour the water over the cereal and let it sit for about 10 minutes to allow the
water to become absorbed. Mix in the baking powder and brownie mix.
Spray a muffin pan with non-stick spray or line with paper muffin cups and spoon batter into cups. Bake at 350 for
20-22 minutes. Enjoy!
Peanut Butter Cup Pie Recipe
• 1-1/2 cups cold milk
• 1 package (3.9 ounces) instant chocolate pudding mix
• 1 cup plus 2 tablespoons coarsely chopped peanut butter cups, divided
• 1 carton (8 ounces) frozen whipped topping, thawed
• 1 chocolate crumb crust (8 or 9 inches)
In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in 1 cup
chopped peanut butter cups. Fold in whipped topping. Spoon into crust. Cover and freeze for 6 hours or
overnight.
Remove from the freezer 15-20 minutes before serving. Garnish with the remaining peanut butter cups. Yield: 6-8
servings.
Applesauce Raisin Bran© Muffins
• 1 1/4 cups all-purpose flour
• 1 Tbs baking powder
• 1/4 tsp salt
• 2 cups Raisin Bran© cereal
• 1 cup nonfat milk
• 1/2 cup unsweetened applesauce
• 1 egg, slightly beaten
• 1/3 cup brown sugar, firmly packed
• 2 Tbs butter, melted
Preheat over to 400F; prepare a muffin tin with paper liners or by spraying with cooking spray. Mix flour, baking
powder, salt, cereal and milk in large bowl; let stand 3 minutes. Stir in egg, applesauce, sugar and butter; stir just
until moistened (batter will be lumpy). Fill each muffin cup 2/3 full. Bake at 400F for 20 minutes or until golden
brown, and they test done with a toothpick.
Servings: 12
Sweet & Salty Meatloaf
• 1 ½ lb. ground beef
• ½ cup tomato ketchup
• 1/3 cup tomato juice
• ½ tsp each salt and pepper
• 1/8 tsp. red pepper
• 2 eggs, beaten
• ¾ cup fresh bread crumbs
• ¼ cup finely chopped onions
• 2 tsp mustard
Topping
• ¼ cup ketchup
• ½ tsp mustard
• 2 tbsp brown sugar
In large bowl, combine ketchup, tomato juice, salt, peppers, eggs, bread crumbs, onions and mustard. Mix until
thoroughly blended. Add ground beef. Press mixture into greased 9 x 5 loaf pan. In a separate bowl, combine
remaining ingredients. Mix well. Spread topping over meatloaf. Bake at 400° for 35 to 45 minutes. Drain off fat
and serve warm.
Basic Meatballs (approximately 4 dozen)
• 12-ounces tomato sauce
• 1 1/2 cups dry bread crumbs
• 4 eggs, lightly beaten
• 1/2 cup onion, finely chopped
• 1/4 cup green pepper, finely chopped
• 1 teaspoons salt, optional
• 1/8 teaspoon dried thyme, crushed
• 1/8 teaspoon dried marjoram, crushed
• 4 pounds ground beef
In a large mixing bowl, combine first eight ingredients. Add ground beef and mix well. Shape into meatballs (use a
small cookie scoop if available) and place on broiler pan so grease can drain while cooking. Bake uncovered in
350 degree oven for 30 minutes. Divide into meal-sized portions. To prevent from freezing into a solid meatball-
mass, freeze individually on cookie sheets and then place in freezer bags. Label and freeze.
Stroganoff (using Basic Meatballs)
• 1 (10 3/4-oz) can condensed cream of mushroom soup
• 1/2 cup sour cream or plain yogurt
• 1 cup mushrooms, sliced and cooked in butter until soft
• 1 family meal-sized portion of basic meatballs
In medium saucepan, mix together mushroom soup and sour cream. Gently stir in mushrooms and meatballs.
Simmer until meatballs are heated through. Serve over hot cooked rice or over egg noodles tossed with melted
butter.
Hoagies (using Basic Meatballs)
• 1 family meal-sized portion of freezer meatballs (approximately 4-5 meatballs per person)
• 6 hoagie rolls
• 6 thin slices mozzarella cheese
• 2 cups prepared spaghetti sauce
Cook meatballs in microwave. Heat spaghetti sauce in medium saucepan. Place meatballs into warmed buns.
Ladle small amount of spaghetti sauce onto each sandwich; place mozzarella slice onto each sandwich.
Chicken
Bombay Chicken
• 3 lbs chicken legs (or various chicken parts)
• ¼ cup butter
• ¼ cup mustard
• ½ cup liquid honey
• ½ tsp seasoned salt
• ¼ tsp chili powder
• ¼ tsp onion powder
• ¼ tsp curry powder
• ½ tsp salt
• ¼ tsp pepper
Mix last 9 ingredients in saucepan. Heat and stir to liquefy. Let sauce cool. Place chicken into large bowl. Pour
Bombay sauce over chicken making sure each piece is coated. Place chicken in single layer in greased 9 x 13
baking pan. Bake, uncovered, in 375° oven for about 1 hour until tender. Extra Notes: 1. Assemble that morning
or the night before. Cover and chill. When ready, bake as instructed. 2. Double the recipe and freeze for up to 4
months. When ready, bake at 375° for 1 ½ hours. 3. Remove skin from chicken for a healthier version.
Chicken Divan
• 1 lb fresh broccoli
• 10 oz chunk chicken
• 1 can broccoli cheese soup
• ¼ cup milk
• ½ cup shredded cheddar cheese
• 2 tbsp dry bread crumbs
• 1 tbsp butter
In 2 qt. baking dish or 9” pie plate, arrange broccoli and chicken. Combine soup and milk; pour over broccoli and
chicken. Sprinkle cheese over soup mixture. Combine bread crumbs and butter. Sprinkle over cheese. Bake at
450° for 20 minutes or until bubbling. Note: You can substitute French Durkee Onions for bread crumbs and
butter.
Pesto Chicken and Pasta
• 3 cups uncooked bow-tie (farfalle) pasta
• 2 cups cubed cooked chicken
• ½ cup basil pesto
• ½ cup chopped/drained roasted red bell peppers
Cook and drain pasta as directed on package. Return pasta to pot. Stir chicken, pesto and bell peppers into
pasta. Heat over low heat and stir constantly until hot. Serve immediately.
Dump Chicken Recipes
For immediate cooking: Pre-heat oven to 350 F. Place all ingredients into a large baking dish, turn chicken to
coat. Bake until chicken juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat in freezer.
To thaw and cook: Take the bag out of the freezer the night before; make sure the baggie is completely closed.
Place the Bag on a shelf furthest from the freezer. Preheat the oven to 350 F. Empty the contents of the bag into
a large baking dish and bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for
chicken breasts).
Russian Chicken
• 1-16 oz bottle Russian dressing
• 1/2 can peach pie filling
• 1 pouch onion soup mix
• 3 chicken breasts (or various chicken parts)
Sticky Chicken
• 2 tablespoons oil
• 1 tablespoon soy sauce
• 3 tablespoons smooth peanut butter
• 3 tablespoons ketchup
• 2 chicken breasts (or various chicken parts)
Caribbean Chicken
• ½ large can of pineapple chunks
• ¼ cup brown sugar
• ½ teaspoon nutmeg
• 1/3 cup orange juice
• 3 chicken breasts (or various chicken parts)
Lemon & Garlic Chicken
• 2 cloves chopped garlic
• 4 tablespoons olive oil
• 2 tablespoons chopped parsley
• 3 tablespoons lemon juice
• 1/8 teaspoons pepper
• 2 chicken breasts (or various chicken parts)
Breads/Snacks
Corn Bread
• 1 cup corn meal
• 1 cup flour
• ¼ cup sugar
• 4 tsp baking powder
• 1 cup shredded cheese
• 1 egg
• 1 cup milk
• ¼ cup oil
• 1 can cream corn
Mix dry ingredients. Add all other. Pour batter into greased muffin tins. Bake 20 to 25 minutes at 350°. Cut into
squares; cool and freeze.
Breakfast Burritos/Breakfast Tacos
• 2 to 3 pounds of breakfast sausage (I bought 2 tubes of mild)
• 2.5 dozen eggs
• 2 pounds of hash browns
• 2 cans of diced tomatoes
• 60-100 tortilla's
• salsa to top it if desired
Brown the breakfast sausage. Drain well. While the sausage is cooking you need to cook the scrambled eggs
and hash browns. Baked hash browns on cookie sheet in oven at 375 degrees until browned. Once the sausage
is cooked and drained, dump your eggs, hash browns and if so desired diced tomatoes on top. Use a measuring
cup (1/2 cup) to stay consistent with your scoops. Scoop about ½ cup of mixture per tortilla. Wrap burrito in
plastic and place in gallon freezer bag. Pop in microwave for 45 seconds to reheat and eat!
Spinach Balls
• 2 pkgs (10 oz. each) frozen chopped spinach – drained
• 6 eggs
• 1 cup parmesan cheese
• 1 box Stove Top© Stuffing
• 3/4 cup margarine
Shape into balls. Freeze. Bake frozen at 400 for 15 minutes.
Better Peanut Butter & Jelly Sandwich
• 100% Whole Wheat/Grain Bread
• Smucker’s© Natural Peanut Butter
• Smucker’s© Simply Fruit
Prepare sandwiches in advance and freeze! Pack in the morning and by lunchtime it is soft and ready!
Desserts
Chocolate Brownie Muffins
• 3 cups All Bran Origina©l cereal
• 2 1/2 cups water
• 1 1/2 teaspoons baking powder
• 1 box Betty Crocker's Low Fat Fudge Brownie Mix©
Measure the cereal into a large bowl. Pour the water over the cereal and let it sit for about 10 minutes to allow the
water to become absorbed. Mix in the baking powder and brownie mix.
Spray a muffin pan with non-stick spray or line with paper muffin cups and spoon batter into cups. Bake at 350 for
20-22 minutes. Enjoy!
Peanut Butter Cup Pie Recipe
• 1-1/2 cups cold milk
• 1 package (3.9 ounces) instant chocolate pudding mix
• 1 cup plus 2 tablespoons coarsely chopped peanut butter cups, divided
• 1 carton (8 ounces) frozen whipped topping, thawed
• 1 chocolate crumb crust (8 or 9 inches)
In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in 1 cup
chopped peanut butter cups. Fold in whipped topping. Spoon into crust. Cover and freeze for 6 hours or
overnight.
Remove from the freezer 15-20 minutes before serving. Garnish with the remaining peanut butter cups. Yield: 6-8
servings.
Applesauce Raisin Bran© Muffins
• 1 1/4 cups all-purpose flour
• 1 Tbs baking powder
• 1/4 tsp salt
• 2 cups Raisin Bran© cereal
• 1 cup nonfat milk
• 1/2 cup unsweetened applesauce
• 1 egg, slightly beaten
• 1/3 cup brown sugar, firmly packed
• 2 Tbs butter, melted
Preheat over to 400F; prepare a muffin tin with paper liners or by spraying with cooking spray. Mix flour, baking
powder, salt, cereal and milk in large bowl; let stand 3 minutes. Stir in egg, applesauce, sugar and butter; stir just
until moistened (batter will be lumpy). Fill each muffin cup 2/3 full. Bake at 400F for 20 minutes or until golden
brown, and they test done with a toothpick.
Servings: 12
Kraft Recipes Bisquick Betty Crocker Better Homes and Garden Recipes Recipe Goldmine Top Secret Recipes AllRecipes Back of the Box |
| simplify.and.live! |
| barbra ardila |