Chicken Manicotti

This recipe from freezerdinners.com

yield 2 casseroles
Ingredients:

1 T garlic powder
1 1/2 lbs boneless skinless chicken breast
16 uncooked manicotti shells
5 - 6 cups bulk spaghetti sauce
1 lb Italian sausage, cooked and drained
4 cups (16 oz) shredded mozzarella cheese
2/3 cup water
PREPARATION:
Rub garlic powder over chicken; cut into 1 inch strips.

Stuff chicken into manicotti shells.

Spread 1 cup spaghetti sauce in each of two greases 13 x 9 x 2 baking dishes

Place eight stuffed manicotti shells in each dish. Sprinkle with sausage

Pour remaining spaghetti sauce over the top. Sprinkle with cheese.

Drizzle water around the edge of each dish. Cover and bake one casserole at 375 degrees for 65 - 70 minutes or until chicken juices run clear and pasta is tender.

Cover and freeze remaining casserole for up to 3 months. Label 375 for 70 minutes.

To serve: Thaw in the refrigerator 24 hours and bake at 375 for 65 - 70 minutes. You can also bake frozen at 350 degrees for 2 1/2 hours.
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Lasagna

This recipe from Freezerdinners.com

yield 3 (8x8) or 2 (9x13)

Ingredients:

1 (16oz) box lasagna noodles divided into three 8 inch aluminum containers (do not pre-cook noodles)
4 cups mozzarella cheese, grated
1 (24oz) container cottage cheese (or ricotta)
1 (8oz) package of cream cheese
10 cups bulk spaghetti sauce (recipe above)
PREPARATION:
In three greased (or lined with aluminum foil) 8 inch aluminum baking dishes, make layers in the following order.
1. 3 noodles broken to fit pan
2. Cottage cheese (or ricotta)
3. Mozzarella cheese
4. Nickel sized cream cheese plopped evenly all over
5. Sauce and repeat

Wrap pans with foil, label (350 degrees 45 min. or if frozen, 2 hours at 350 degrees) and freeze

To serve: Bake frozen for 2 hours at 350 degrees or defrost overnight in the refrigerator and bake 350 degrees for 45 min; take off cover for final 10 min. Let stand 10 min before serving.

Lasagna will be a bit watery, this is normal. Pour out all but a little water, the rest will soak into the sauce overnight.
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Bulk Spaghetti Sauce

this recipe is from freezerdinners.com

Yield: 13 Cups

In large pot mix:
2 T. canola oil
2 onions, chopped
2 t. garlic, minced
2 lbs browned Italian sausage (buy Jimmy Dean brand in a tube, less expensive)
2 lbs browned hamburger

Drain the meat mixture then add:
1 (106 oz) can spaghetti sauce can from Costco or 5 jars (28 oz) commercial spaghetti sauce
1 (106 oz) can of diced tomatoes or 2 (28 oz) cans Italian-style diced tomatoes
4 (2.4 oz) cans sliced black olives (optional)
3 T. Italian seasoning
1 T. Garlic salt
1 T. dried basil
1 T. salt
1/2 T. pepper

*Sauce is used for lasagnas, manicotti, ravioli and can be frozen for spaghetti or pizzas.

watch a video demonstration here

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Chicken Cordon Bleu

watch the video of this movie being preapred here

A fabulous meal that is perfect for making ahead and stashing in the freezer to save for an easy dinner down the road!
Chef: Jenny Stanger

Ingredients: Yield: 8-10 Servings

1 (12 oz) bottle of Lawry’s 30 min. marinade or a homemade marinade.
6-8 Chicken Breasts, boneless, skinless
6-8 slices Swiss cheese
6-8 slices of ham
2 C. Italian flavored bread crumbs
Trim the fat off chicken breasts, slice chicken breasts in half (so it folds out like a heart) and slice down the center of the fold. Each breast will make
2 Chicken Cordon Bleu.
Place chicken breasts in 3 large zip-top bags and pour in marinade in each bag. Marinate for 15 minutes minimum. I like to place mine the refridgerator overnight. After marinating, pound and flatten chicken breasts in the large zip top bags with a heavy pan until chicken is 1/4 inch thick.
Lay out 2 flat plastic bowls, tooth picks, a cookie sheet and a paper towel. Melt butter in one flat bowl, pour bread crumbs in the other. Place the paper towel on the cookie sheet.
Lay out 8-10 tooth picks. Open the zip top bags, spread chicken out on plastic so you can place meat and cheese on chicken breasts all at the same time. Place 1 slice of cheese and 1 slice of ham on each breast. You can slice some large chicken breasts in half to make smaller Chicken Cordon Bleu. Roll chicken and tuck sides in as much as possible. Secure with a toothpick. Dip in butter, roll in bread crumbs. Place on a paper towel and set in the freezer for 1 hour.
Place in a large zip top bag, label (Chicken Cordon Bleu 350 degrees 35 minutes)

To serve: Place frozen Chicken Cordon Bleu on a aluminum foil covered cookie sheet in the oven at 350 degrees for 35 minutes.
Serve warm with a green salad and breadsticks

For more information and recipes visit: www.freezerdinner.com
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Pizza Recipe

Yield: 1 large pizza

In a small bowl mix
1 T. Yeast
1 C. Hot water (95-100 degrees)
1 T. Oil Wait 5 min for the yeast to activate (turn frothy on top)

In a large bowl mix:
3 C. Flour
1 t. Salt
1/2 T. Oregano
1T Garlic Salt

1. Pre-heat oven to 500 degrees. Place pizza stone (or pizza pan) in the oven while it is heating up.
2. Stir wet and dry ingredients together and add small amounts of water if dough feels dry. Mix or Knead for 8-10 minutes on a greased surface. Dough should be elastic.
3. It is o.k. to freeze dough at this time if you run out of time. Place dough in a large freezer ziptop bag.

Label: Pizza dough and freeze for up to 6 months. To use, simply defrost in the microwave, roll out and make a pizza, Stromboli or calzone.

4. Roll out pizza. Fold over edges to make a crust. Poke pizza dough all over with a fork to prevent bubbles in the crust. Place on pizza pans.

5. Bake for 4-5 minutes at 500 degrees. Mix together pizza sauce (recipe is below)

6. Pull out hot crust and top with ½ c. cheese first (this will keep the pizza dough from getting soggy.)

7. Pour sauce on top of cheese. Pile on toppings, top again with cheese.

8. Cool pizza and then wrap pizza in plastic wrap. You can freeze pizza for one hour and then wrap up without a pizza pan. Label 500 degrees for 10-15 minutes and put in freezer. Can freeze for 3-6 months.

To Serve: Do not thaw. Place pizza on a pizza stone in the oven while it is pre-heating to 500 degrees. Bake 10-15 min. at 500 degrees or until cheese is melted and crust is golden. Pizza Sauce Per Pizza: 1 (8 oz) can tomato sauce1 T. oregano1 t. minced garlic

Open can and pour oregano and garlic right into the sauce, stir carefully so it will not spill.
Pour onto Pizza crust. Spread around with a spoon to cover crust.Print Page

Orange Chicken

Yield: 8 servings

Sauce
3 T. Soy Sauce
1/3 C. Water
2/3 C. Sugar
2/3 C White Vinegar
3 T. cornstarch mixed with 1/2 C. water to thicken the sauce while boiling.
Zest from 1 Orange (You can freeze your orange peels in a ziptop bag for later.)

2 lb breaded chicken pieces (In the book I teach you how to bread your own chicken pieces)

To serve:
Place frozen battered chicken pieces on a baking sheet and bake at 425 for 10 min.
In a skillet or sauce pan, add orange sauce ingredients except for cornstarch mixture and bring to boil. Stir in cornstarch mixture until sauce is thickened.
Pour sauce on to cooked chicken in separate bowl, then pour onto serving dish and serve at once.
Add grated zest of 1 orange to the sauce for orange flavor and presentation.

Recipe from Fantastic freezer Meals website
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Fantastic Freezer Recipes

A new freezer dinner book -- she has a slightly different approach -- cooking every 2 weeks and gradually filling your freezer. Below is her table of contents and I've linked to a few recipes that are available that I'd like to try before I buy!

Fantastic Freezer Meals
Recipes and Freezer Tips
There are over 100 delicious recipes in this book and also helpful tips for freezing dinners including:

Frequently Asked Questions
Freezer Recipe Basics
Emergency Substitutions
Alcohol Substitutions
Standard Measurement Abbreviations

Bread and Breakfast
Banana Bread with Crunchy Streusel Topping
Berry Cheesecake Muffins
Breakfast Egg Sandwiches
Breakfast Burritos
Chocolate Chunk Pumpkin Bread
Cinnamon Rolls
French Toast
Focaccia (Italian Pull-apart Bread) Bread
German Pancakes
Pizza Dough
Scones and Bread Bowls

Bulk Recipes
Ground Beef / Taco Meat
Rice
Refried Beans
Sirloin Strips
Sweet Shredded Pork
Spaghetti Sauce

Drinks and Dessert
Yogurt Pops
Big Fat Chewy Chocolate Chip Cookies
Carmel Apple Crisp
Chocolate Rollo Cookies
Fudge Bars
Great Pumpkin Cookies
Orange Dreamsicles
Peanut Butter Oatmeal Cookies (flourless)
Raspberry Lime Delight
White Chocolate Chip Macadamia Nut Cookies
White Grape Apple Sparkle Punch

Ice Cream Cakes
Coconut Almond Fudge Ice Cream Cake
Grasshopper Ice Cream Cake
Ice Cream Sandwich Cake
Snicker Ice Cream Cake

Frostings
Cool Whip Cake Frosting
Cream Cheese Frosting
Creamy Thick and White Frosting
Maple Frosting
Main Dishes


Turkey
Cornbread Turkey Dinner
Cheesy Turkey Bake

Beef
Beef and Broccoli Stir Fry
Cheesy Ravioli
Chimichangas
Chili and Corn Bread (All in one dish)
Ginger Sirloin Strips
Lasagna
Mozzarella Stuffed Meatballs
Sirloin Beef Tips and Gravy

Chicken
Creamy Chicken Alfredo
Chicken Pot Pie
Chicken Cordon Bleu
Chicken Manicotti
Hawaiian Teriyaki Chicken
Orange Chicken
Parmesan Crusted Chicken and Broccoli

Pork
BBQ Pulled Pork Sandwiches
Cheesy Ham Bake
Kielbasa Sausage Stir Fry
Lemon Basil Pork Chops
Pizza
Pot Stickers
Stromboli/ Calzones
Smoked Pork Tenderloin

Seafood, Sides & Soups
Blackened Halibut
Broccoli and Bacon Salad
Cheesy Mashed Potatoes
Chicken Noodle Soup
Freezer Jam
Fish Tacos
Grilled Salmon
Ham and Broccoli Cheese Soup
Mini Meatball Soup
Pasta Primavera w/ Shrimp and Sugar Snap Peas
Roasted Vegetables
Vegetable Beef StewPrint Page

Jambalaya

2 (5-7oz) packages rice mix; chicken, beef, creole or spanish flavor
1 (14-oz) can diced tomatoes
1 (14-oz) can black beans, drained and rinsed
1 (14-oz) can corn, drained
4 cups water
6 chicken breasts
Method:

Pour rice and seasonings from rice packet into a large baking pan. Add tomatoes and their juices, black beans, corn and water. Stir to mix. Place chicken breasts on top of rice mixture. Place in 375 degree oven and cook for aprox 1 hour. Stir rice occasionally.

For variety add keilbasa sausage, shrimp, pork or any other meat you might have in your freezer. Jambalaya is a great dish to play with!

recipe found here
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Petros

What is a Petro? Seems simple enough



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Beef & Broccoli

We love Beef and Broccoli, but usually use one of those dry seasoning packets.  We haven't found anything we like better...but I would love to find a replacement for it -- something a little more 'real'!  Have to give this version a try!

1/4 cup all-purpose flour
1 can beef broth
2 tablespoons brown sugar
2 tablespoons soy sauce
1 pound boneless round steak, cut into bite size pieces
1/4 teaspoon ground ginger
2 cloves garlic, minced
¼ teaspoon red pepper flakes
4 cups chopped fresh broccoli

DIRECTIONS
In a small bowl, combine flour, broth, sugar, and soy sauce. Stir until sugar and flour are dissolved. In a large skillet or wok over high heat, cook and stir beef 2 to 4 minutes, or until browned. Stir in broth mixture, ginger, garlic, and broccoli. Bring to a boil, then reduce heat. Simmer 5 to 10 minutes, or until sauce thickens.

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Spicy Beef Noodle Bowl

1 lb. boneless beef sirloin steak, cut in thin strips
1 Tbsp. cooking oil
2 14-oz. cans reduced sodium beef broth
1/3 cup bottled peanut sauce
1-1/2 cups medium egg noodles (3 oz.)
2 cups broccoli florets
1/4 cup bias-sliced green onions (optional)
directions
1. In Dutch oven brown beef strips in hot oil over medium-high heat. Add beef broth and peanut sauce; bring to boiling.

2. Stir in noodles; reduce heat. Simmer, uncovered, 4 minutes, stirring occasionally to separate noodles. Add broccoli; return to boiling. Reduce heat. Simmer, uncovered, for 3 to 4 minutes more or just until noodles are tender, stirring occasionally.

3. Divide beef and noodle mixture among four bowls. If desired, sprinkle servings with green onions. Serves 4.

nutrition facts:
Servings Per Recipe 4 servings Calories 316, Total Fat (g) 12, Saturated Fat (g) 3, Monounsaturated Fat (g) 3, Polyunsaturated Fat (g) 2, Cholesterol (mg) 60, Sodium (mg) 762, Carbohydrate (g) 18, Total Sugar (g) 5, Fiber (g) 2, Protein (g) 31, Vitamin C (DV%) 68, Calcium (DV%) 5, Iron (DV%) 15, Percent Daily Values are based on a 2,000 calorie diet

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From BHG

Rice Seasoning Mix

This rice had great flavor -- I added a little butter at the end, because I thought it looked just a little dry.  Next time, I might try adding a little at the beginning.  I cooked it in the rice cooker, and it turned out great! 

Rated: 4 out of 5 by 8 members

Prep Time: 5 Minutes
Ready In: 5 Minutes
Yields: 40 servings

INGREDIENTS:
1 cup sliced almonds, coarsely
chopped
1/2 cup chicken bouillon
granules
1/2 cup dried parsley flakes
1 tablespoon dried basil
1 tablespoon dill weed
1 tablespoon dried minced
onion
1 teaspoon seasoned salt
1 teaspoon garlic powder
1 teaspoon lemon-pepper
seasoning

ADDITIONAL INGREDIENTS:
1 cup uncooked long grain rice
2 cups water

DIRECTIONS:
1. Combine the first nine ingredients. Store in an airtight container. Yield: 10 batches (2 cups total).

From Allrecipes.com Submitted by: Linnea Rein. "'With rice and this mix on hand, you can whip up a tasty side dish whenever you need one,' says Linnea Rein from Topeka, Kansas. 'It goes with any meat and has superb flavor.'"
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Peeling hard-boiled eggs easily

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Okay -- his language isn't great -- but he shows a tip on peeling hard-boiled eggs, which can, at times be a pain.  So next time, I think I'll give this a try.  I wonder if anyone will care if I blow on their egg?  Watch the video here.

Family Fun's Best Ever Beef Stew

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RECIPE INGREDIENTS:
1 large onion, halved and thinly sliced
2 medium carrots, peeled and thinly sliced
2 large potatoes, cut into 1/2-inch chunks
1 to 1 1/2 cups peeled and diced rutabaga (about 1/2 small rutabaga)
1 cup fresh green beans, in bite-size pieces
1 pound beef stew-meat chunks
1 bay leaf
1/2 teaspoon dried thyme
1 clove garlic, crushed
3 cups low-sodium beef stock
2 tablespoons light brown sugar
3/4 teaspoon salt
2 teaspoons Worcestershire sauce
Pepper to taste
3 tablespoons all-purpose flour
2 teaspoons tomato paste
1. Put everything but the flour and the tomato paste in a slow cooker; stir to combine.

2. Cover and cook on the low setting for 8 to 9 hours or on high for 4 to 5, until the beef is tender and the potatoes are just fork tender.

3. Stir the stew once or twice as it cooks, if possible. About 30 minutes before serving, transfer a ladleful of the broth to a small mixing bowl.

4. Add the flour and tomato paste and whisk until smooth. Stir the mixture into the stew and cook for the remaining half hour. Makes 6 to 8 servings.

Quick & Easy Green Chili Stew

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**If using ground beef or grilled chicken, season and cook it before starting this soup.

To begin:
1-2 T. olive oil
2-3 minced garlic cloves
1-2 cans diced green chili
1 small onion or 1/2 onion, finely diced

In a large stockpot, heat olive oil. Add onion, garlic, green chili; saute until the onion is soft, stirring frequently.

Then add:
4-5 c. chicken broth (or 5 c. water+5 bullion cubes)
1-2 cans red kidney beans
1-2 cans cannellini beans (white kidney beans)
1 bag frozen corn
1 t. cumin
1 t. oregano
1 can diced tomatoes
2 cans green chili enchilada sauce

Bring to a boil and simmer 10-15 minutes.

Then add:
Ground beef or chopped grilled chicken (about 1 - 1.5 lbs.)
Salt & pepper to taste
1/2 c. heavy cream or half & half (optional but VERY good)

**This soup is delicious with just about anything you have in the pantry. Use different kinds of beans, veggies, or meats. Freeze any leftover soup for a rainy day and you've got instant dinner!

We like to eat our soup with a good whole wheat tortilla or the cheddar biscuits from the Bisquick box.

From Burton Ward -by Abby Welker

AMAZING Whole Grain Pancakes

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Dry Ingredients:

2/3 c. whole wheat flour
1/3 c. flour
1/4 c. oat flour (or quick oats)
2 T. wheat germ
1 T. ground flax seed
2 t. sugar
1 t. baking powder
1/2 t. baking soda
1/2 t. salt

Wet Ingredients:

1 c. buttermilk (+ more if needed)
1/4 c. milk
2 eggs
1 T. oil
1/4 t. vanilla

In a large bowl, combine dry ingredients; in a separate bowl, combine wet ingredients. Mix everything together and let sit for a minute. If mixture is too thick, add more buttermilk.

Ladle onto hot griddle, flip after pancakes get bubbly and lightly browned on the edges.

From the Burton Ward -by Abby Welker

Cream of Anything Soup

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2 c powdered milk
1 c corn starch
3 Tb chicken bullion
(if using Shirley J’s brand, use half that amount)
2 Tb onion flakes
(can blend in blender to make smooth)
1 Tb celery seed or ¼ tsp ground celery seed

Mix and put in an airtight container.

When ready to use mix combine:

1/3 c mix
1 ¼ c water
1 Tb butter or margarine
(if you don’t have it, you don’t need to use it)

Stir and cook until it comes to a boil, about 3 minutes.

Can be used in any recipe that calls for a can of cream soup. You can add mushrooms, broccoli, celery, chicken, or cheese.

Keep recipe on front of the airtight container. May cover with contact paper.

Baked Ziti

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RECIPE RATING: 4 1/2 stars (2724)

PREP TIME 20 Min
COOK TIME 35 Min
READY IN 55 Min
SERVINGS 8

1 pound dry ziti pasta
1 onion, chopped
1 pound lean ground beef
2 (26 ounce) jars spaghetti sauce
6 ounces provolone cheese, sliced
1 1/2 cups sour cream
6 ounces mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese

DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.
In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.
Bake for 30 minutes in the preheated oven, or until cheeses are melted.

MY NOTES: CROWD PLEASER! We made 5 batches of this to take to feed my daughter's soccer team (32 girls and 2 coaches) -- it made a ton -- enough to feed them (many came back for seconds) and had enough leftovers to feed my family of 6, her family of 5, and probably could have fed another family as well considering how much we have leftover. So, the serving portions might have been closer to 10, served with a green salad and a roll. Everyone loved it! Many of the girls said that it was the best lunch they'd had. This was the perfect dish to make in bulk -- bought bulk goods at Costco: Contandina canned spaghetti sauce -- used about 1 1/2 and froze the rest in two batches -- should be just enough for 2 spaghetti dinners, one 3 lb tub of sour cream, one bag of shredded mozzarella -- with a little left over.

These nutrition facts are based on using all mozzarella instead of provolone, 1 cup of ff sour cream and no parmesan cheese

Nutrition Facts

Calories 506
Calories from Fat 166
% Daily Value*
Total Fat 18.4g 28%
Saturated Fat 9.1g 46%
Cholesterol 76mg 25%
Sodium 288mg 12%
Total Carb 50.2g 17%
Fiber 2.2g 9%
Sugars 4.1g
Protein 34.3g
Vitamin A 9% • Vitamin C 2%
Calcium 37% • Iron 8%

SUBMITTED BY: Colleen B. Smith PHOTO BY: cookin'mama (allrecipes.com)