Sunday, December 20, 2009
My Menu This Week-Lots of Freezer Recipes
All three meals this time (subject to change as the cook desires!) And extra freezer meals to feed the freezer as well as the ones planned to eat this week.
B-Yogurt and Oatmeal
D-Evening here with friends, pizza, soda, sweet treats!
B-Pancakes and Bacon
L-Going to visit folks-maybe lunch out with dh at favorite Chinese Restaurant
D-Turkey and Biscuit Pie (freezer friendly-one to eat now and one to freeze for later) recipe to follow
B-Yogurt and Oatmeal
L-Spicy Bean and Ham Soup
D-Freeze Ahead Burritos (a freezer friendly vegetarian meal-this will make for some good future lunches or dinners), chips and salsa
Thursday: Christmas Eve
B-Breakfast Casserole, OJ
L-To folks to spend the day and pick up dd
D-Planning to make Lasagna Roll-ups for the Freezer-may take some to folks-we may or may not eat dinner here
Friday: Christmas Day!
B-Leftover Breakfast Casserole, Cinnamon Rolls, OJ
L-Going to mil's to have Christmas Dinner-here is what she has planned: Ham and Turkey, Dressing, Roasted Potatoes, Cranberry Sauce, Gravy, Rolls, Broccoli and Cheese Casserole (I'm bringing), Green Bean Casserole (I'm bringing), Deviled Eggs, Wassail (I'm bringing), and desserts (she wouldn't tell us what it's a surprise!)
B-One Eyed Sailors, Bacon, OJ
L-I'm sure we will come home from mil's with plenty of leftovers!
D-Ham and cheese Ziti (Freezer friendly-one for now, one for later), Spinach, Tomato and Basil Salad
B-Crescent Sausage Rolls, Fruit
L-Turkey and Noodles Soup (from turkey carcass in freezer), Homemade bread of some sort
Freezer Friendly Turkey and Biscuit Pie
2 cups cooked diced turkey or chicken
1 cup frozen green beans
10 oz. Can cream of chicken soup
1 ½ cup frozen corn
½ c. chicken broth canned or prepared with bouillon
In large mixing bowl, combine diced turkey, green beans, soup, corn and chicken broth. Transfer to a greased 2 quart casserole dish. Cover and freeze up to three months.
1 tube buttermilk biscuits
Thaw casserole in fridge or microwave. Preheat oven to 375 degrees. Arrange biscuits across top of casserole slightly overlapping. Bake 30-40 minutes.
12 lasagna noodle -- cooked and drained
1 1/2 cups cottage cheese
1 cup mozzarella cheese -- shredded
1/2 cup Parmesan cheese -- grated
1 pound lean ground beef
Brown the ground beef and let cool. While noodles are cooking, mix the cottage cheese, mozzarella cheese and Parmesan cheese in with the meat. Drain noodles. Lay out flat and spread some of the meat mixture over the length of it. Roll up noodle, place seam side down on cookie sheet and continue with rest of noodles. (You can cut the rolled noodles in half if desired). Freeze and store in ziplock bag.
To cook: Place amount needed of frozen lasagna rolls in shallow casserole dish. Cover with cheese sauce or spaghetti sauce. Bake at 350 degrees for 45 minutes or until roll is heated through and sauce is bubbly.
I keep a lot of these made up in the freezer.
Ham & Cheese Ziti
2 16oz packages ziti noodles
1 cup butter/margarine
4 cloves garlic, minced
1 cup flour
2 tsp salt
8 cups milk
2 tsp Dijon mustard
8 cups Colby cheese, shredded
16oz cooked ham (deli style), cut into thin strips
1 1/2 cups Parmesan cheese, grated
This recipe makes 2 13x9 casseroles.
Cook and drain pasta according to instructions (you may need to do it in two batches if your larges pot isn't large enough.
In large saucepan or deep skillet, melt butter on low heat. Add garlic and saute for about 30-40 seconds, stirring the entire time. Next add flour and salt, using a whisk to ensure no lumps remain. Continue cooking over medium heat, stirring the entire time, until there are no lumps and the mixture begins to bubble.
Slowly add milk, stirring the whole time, while you bring it to a boil. Once boiling, allow to continue to boil for 1 minute, then add mustard and Colby cheese. Continue stirring until cheese is melted. Add ham and pasta, stirring well. Pour into 2 13x9 casserole dishes. Cool and freeze.
On cooking day:
Thaw overnight in refrigerator. Preheat oven to 350F. Place casserole dish (uncovered) into oven and bake 30-45 minutes or until heated through and bubbly. Serve.
Freeze Ahead Burritos
2 cans black beans
2-3 cups rice, cooked
1 large onion
3 garlic cloves, chopped
1 T combined dried basil, cumin, chili powder, cayenne to taste
1 pkg. flour tortillas, burrito size
1 small can tomato sauce
Sauté onion and garlic in a little oil. When onions are soft add spices, cook 1-2 minutes. Remove from heat. in large bowl combine 1 can beans with juice and 1 can drained. Add tomato sauce. Mash beans. Add cooked rice and onion mixture. Stir well. Roll up burrito style. Wrap in plastic wrap and freeze. Reheat in microwave.
Spicy Bean and Ham Soup
1 cup cubed cooked ham
1 cup salsa
15 oz. black beans, rinsed and drained
14 oz. chicken broth
1 green onion, chopped
Combine all ingredients in slow cooker. Cover and cook on low 4-5 hours. 4 servings
I also plan to take advantage of good chicken/turkey prices here and do some meals for my freezer to eat later in the winter. Here is my plan:
Chicken - Taco bake
2 cups cooked rice -- (2 to 3)
2 cups cooked shredded turkey or chicken -- (2 to 3)
1 can tomato sauce -- 8 oz.
1 envelope taco seasoning
1 can refried beans -- (1 to 2)
1 cup grated cheese. -- (1 to 2)
we like brown rice, but you can use white instead....I have even used ham and
crumbled ground beef if you happen to have it on hand. Layer in a 9x13 baking dish the cooked rice. In another bowl, mix taco seasoning and tomato sauce. Add shredded chicken and coat it well with tomato mixture. Layer this chicken mixture on the rice in pan. "Frost" the chicken layer with the refried beans. It may take up to 2 cans for that, especially if you want a good thick layer. Top off with grated
Wrap for freezing and pop it into the freezer. When ready to bake, thaw
and bake uncovered for 30 to 45 minutes or until hot all the way through
and the cheese is nice and bubbly. Enjoy!
I have made this chicken-taco recipe before and it is good.
1 can cream of chicken soup
1/2 cup sour cream
1 tablespoon butter
1 medium onion -- chopped
1 teaspoon chili powder
2 cups cooked chicken -- chopped
1/2 cup Monterey jack and cheddar cheese mix
8 " round flour tortillas --
NOTE: next time try with salsa added to chicken mixture.
Melt butter in skillet, add onion and cook until tender, add chili powder and
chicken. In small bowl mix together sour cream and soup. Add 1/4 cup of
soup mixture to chicken, you want to make the chicken mixture nice and moist.
Fill tortillas with approximately 1/4 to 1/3 cup chicken mixture and roll
tightly. Spread a little of soup mix on bottom of pan. Put tortillas in and spread remaining soup mix on top. Sprinkle with cheese. (Can be frozen at this point) Bake at 350 for 25 minutes. For 2 people makes two 8x8 casseroles.
10 oz dry spaghetti -- (10 to 12)
3 cups grated cheese - Jack or Cheddar
3 Tbs. margarine
1 1/2 cups finely chopped onion
1 can cream of mushroom soup -- (10 3/4 oz)
1 can cream of chicken soup -- (10 3/4 oz)
1 10 3/4 oz soup can milk
3 cups cooked -- diced chicken
salt & pepper
Cook spaghetti as directed until al dente; drain. Sauté onions in margarine.
Mix onions and remaining ingredients with spaghetti in a large bowl. Put
mixture in containers and freeze. To prepare for serving, thaw tetrazzini and put in a baking dish. Bake uncovered in a preheated 350* oven until bubbly, about 30-40 minutes. (or can microwave or heat on stove) For 2 people makes 5 casseroles.
MEXICAN CHICKEN BAKE
1 can cream of mushroom soup -- (10-3/4 oz.)
1 can cream of chicken soup -- (10-3/4 oz.)
1 3/4 cups milk
2 cups cooked chicken -- chopped
1 large onion -- finely chopped
1 cup salsa
2 1/2 cups grated cheese
12 corn tortillas -- each cut into 8
Preheat oven to 350 F. Lightly butter two 8 inch square pans. In a medium bowl combine soups and milk. Stir to blend well. Add chicken, onion, salsa and 2 cups of the grated cheese. Divide between both pans. Layer tortilla and chicken mixture topping with remaining grated cheese. Freeze. Bake thawed casserole 35 - 45 minutes or until bubbly on edges and hot in the center.
Mexican Chicken Rolls
1/2 cup fine dry bread crumbs
1/4 cup grated parmesan cheese
1 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon pepper
8 skinless boneless chicken breast halves
1 package Monterey jack cheese with
peppers ( 8 oz) cut crosswise into 8
1/3 cup butter or margarine melted
Combine first 5 ingredients in a shallow dish; set aside. Place each chicken breast between 2 sheets of wax paper; flatten to 1/4 inch thickness using a meat mallet or rolling pin. Place a slice of cheese on each chicken breast. Rollup from short side, and secure with wooden picks. Dip chicken rolls in butter, and dredge in bread crumb mixture. Place rolls, seam side down, on a baking sheet. Cover and freeze until firm; transfer to a largeheavy-duty plastic freeze bag and return to freezer. Freeze up to 6 months.
To serve, place frozen chicken rolls in a lightly greased
11- x 7- x 1 1/2-inch baking dish; bake at 400 ° F for 30 minutes.
These are really good.
You can use your own homemade cream of "whatever" soups in these recipes. I do that sometimes or buy Aldi's brand of soup which is very inexpensive.
Have a blessed week,